This recipe appears in:This Week in Recipes
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.
- 14 ounce can chickpeas, drained and rinsed
- 1 1/2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 1/2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon red chili paste
Pour the olive oil into a pot and turn the heat to medium. Add the onions and cook until translucent.
Add the garlic, cook for a minute, and then add the chickpeas, cumin, water and chili paste. Cook for 30 minutes. Season with salt, and serve.