Algerian Chickpea and Cumin Soup

Ingredients

• 500 g chickpeas, drained and rinsed
• 1 onion, finely chopped
• 4 garlic, minced
• 2 tbsp harissa
• 2 tsp ground cumin
• 1 tsp paprika
• 8 dl vegetable stock
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 lemon, juiced
• 4 tbsp fresh cilantro, chopped
• ¾ tsp salt
• ¼ tsp black pepper
• 4 pita bread, for serving

Method

1. 1.

   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.

   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.

   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.

   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. 5.

   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.