Chickpea tahini soup with harissa roasted peppers
Ingredients
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For the Chickpea tahini soup with harissa roasted peppers:
1 tsp (5 mL) harissa paste
2 tbsp (30 mL) olive oil
1 1/2 cups (375 mL) onion, finely chopped
1/2 cup (125 mL) celery, finely chopped
2 tbsp (30 mL) garlic, finely chopped
1/2 tsp (2 mL) cumin seeds
2 tsp (10 mL) smoked paprika
4 cups (1 L) vegetable or chicken stock
1 tbsp (15 mL) fresh thyme, finely chopped
1 can (540 mL) chickpeas, drained and rinsed
2 cups (500 mL) peeled and finely diced
sweet potato
3 tbsp (45 mL) tahini paste
Plain kefir or yogurt to drizzle for garnish
(optional)
Directions
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1 On a hot grill or under a broiler, roast
peppers until charred on all sides. Let cool,
peel off skin and discard seeds. Slice roasted
peppers into strips and toss together with
harissa in a small bowl. Set aside.
2 In a large pot, heat olive oil over medium-
high heat. Add onions and celery, and cook
for 10 minutes. Stir in garlic, cumin seeds and
smoked paprika, and cook for 1 minute.
3 Add stock to the pot along with thyme,
chickpeas, sweet potato and tahini paste.
4 Bring to a boil, then cover and simmer over
low heat for 25 minutes.
5 Ladle soup into four bowls and garnish with
harissa roasted peppers and a drizzle of kefir
or yogurt.
Find it online:
https://pageturnercookbooks.com/mediterranean