Tomato, Chickpea And Harissa Soup With Spinach

Name: Tomato, Chickpea And Harissa Soup With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped finely; 2 cloves of garlic, sliced thinly; 4 cups baby plum or cherry tomatoes; 2 cups cooked chickpeas; 2 cups tinned chopped tomatoes; 2 teaspoons harissa/chilli paste; 800 milliliters vegetable stock; 1 packet baby spinach (about 6oz); 5 sprigs oregano; Natural yogurt to garnish

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped finely
2 cloves of garlic, sliced thinly
4 cups baby plum or cherry tomatoes
2 cups cooked chickpeas
2 cups tinned chopped tomatoes
2 teaspoons harissa/chilli paste
800 milliliters vegetable stock
1 packet baby spinach (about 6oz)
5 sprigs oregano
Natural yogurt to garnish

1
Saute the onions and garlic in the olive oil on a medium heat for about 10 minutes until soft and translucent. Stir regularly to stop from burning and catching.
2
Add the harissa and stir in with the onions and garlic for 1 minute.
3
Add the tomatoes, chickpeas, chopped tomatoes and stock. Increase the heat to bring to the boil, then reduce to a gentle simmer and cook for 15 minutes- it's not necessary to cover the pot. The tomatoes will start to burst open slightly, but will still retain their shape.
4
Add the spinach and stir through the soup. It will wilt very quickly and decrease in volume so don't worry if it looks like there is too much.
5
When the spinach has wilted, remove from the heat, stir in the oregano and allow to settle and cool slightly for 10 minutes
6
Season to taste and serve with a nice spoonful of natural yogurt to balance out the heat.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped finely, 2 cloves of garlic, sliced thinly, 4 cups baby plum or cherry tomatoes, and more.

Yes, Tomato, Chickpea And Harissa Soup With Spinach falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!