The wife found this recipe on the blog Well-Seasoned Cook while searching for ways to use chickpeas. It was a little chilly in Chicago so we wanted a warming soup. This one appeared to fit the bill. The recipe's secret weapon is harisa (a paste of red chilies), which gave it a heat and fiery red color.
Of course, the only ingredient I didn't have was harisa. Instead of trying to make the product, I just decided to use Asian red chili paste, and it worked. More vinegary than harisa probably would be, it still provided the red tinge and a kick. Not a bad deal. The Well-Seasoned Cook also suggests a whole range of garnishes that probably heighten the flavor, but for me, this soup needs nothing else. It reminded me of a good garlic soup with just a little heat.
The soup warmed me right up during this pre-autumn weather. Mission accomplished.
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