Algerian Chickpea and Cumin Soup

Method

1. 1
   • onion 1
   • olive oil 3 tbsp

   Soften the onion — Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.

2. 2
   • garlic 4
   • harissa 2 tbsp
   • ground cumin 2 tsp
   • paprika 1 tsp
   • tomato paste 2 tbsp

   Bloom the spices — Stir in the garlic, cumin, paprika and harissa and cook for 1 minute until fragrant, then add the tomato paste and stir to coat.

3. 3
   • chickpeas 500 g
   • vegetable stock 8 dl

   Simmer the soup — Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes so the flavors meld together.

4. 4
   • chickpeas 500 g

   Mash to thicken — Using a potato masher or immersion blender, roughly crush about half the chickpeas directly in the pot to thicken the broth, leaving the rest whole for texture. Simmer for another 5 minutes.

   ⏱5 min
5. 5
   • lemon 1
   • fresh cilantro 4 tbsp
   • salt ¾ tsp
   • black pepper ¼ tsp
   • pita bread 4

   Season and serve — Stir in the lemon juice, salt and black pepper, and taste to adjust the seasoning. Ladle into bowls, scatter with cilantro, and serve hot with warm flatbread.