Harissa Spiced Chickpea & Kale Soup
I developed this soup a number years ago and posted it on my very first food blog (www.fourcandleskitchen.com) go there it want to see some unattractive food photography! I then totally forgot about it as I was busy developing other recipes when the other week I had some harissa in the cupboard and decided to make it again.
Now, I’m not a big follower of recipes, even my own recipes, therefore this soup changed slightly (kale instead of spinach, the addition of carrots and celery) from when I originally made it and I think it’s even better!
What kind of kale?
You can use any kind or kale in this harissa spiced chickpea and kale soup. Black kale, curly kale, any kale you like. Alternatively, if you don’t like kale you can use spinach, swiss chard or beet greens.
Lemon zest and juice in a soup?
That’s right? These are both such a lovely addition to this chickpea and kale soup and compliment the harissa really well.
Benefits of Chickpeas.
Chickpeas are a great source of fibre and help with the digestive tract function. Approximately two-thirds of the fibre is insoluble and remains intact until it reaches the colon, it is then converted by bacteria into short-chain fatty acids and some of these short chain fatty acids are used by the cells in the colon for energy.
-1 Tbsp. olive oil
-1 onion, finely diced
-1 garlic clove, crushed
-1 stick of celery, cleaned, trimmed & diced
-1 carrot, peeled (if non-organic), trimmed and diced
-2 tsp. harissa paste
-1 x 400g tin of chopped tomatoes
-1 x 400g tin of chickpeas, drained and rinsed well
-500ml vegetable stock
-2 generous handfuls of kale, washed, stems removed & shredded
-juice and zest of 1 lemon
-salt & pepper to taste
How To Make
**A note on storage - if you are making this soup to store in the freezer or refrigerator do not add the kale until you come to re-heat the soup**
In a medium sized saucepan, heat the oil over a medium heat and add the onion. Cook the onion for 2-3 minutes then add the garlic, celery and carrot. Continue cooking until the onions are beginning to soften.
Add the harissa and stir until the vegetables are coated.
Add the tomatoes, stock and chickpeas. Bring to a boil then turn down to a simmer. Cover and simmer for 10 to 15 minutes or until the vegetables are cooked.
Add the kale and allow to cook for 2-3 minutes.
Add the lemon juice and zest stirring well to combine. Season with salt and pepper to taste.
Serve immediately or allow to cool then store in an airtight container in the fridge or freezer.