Harissa is a northern African chili paste that also includes garlic, cumin and cinnamon. It adds rich and spicy flavor to this soup.
To make this soup in 15 minutes first read through the recipe. As you read, gather together all of the tools, pots, pans and ingredients that you will need so that everything is ready to go. Don’t prep any ingredients though. All prep is explained in the instruction section and is included in the 15 minute time needed to make this soup. See you in 15!
Yield: 11 cups
- 1 Tbsp. olive oil
- 1 cup carrot matchsticks (sometimes packaged as shredded carrots)
- 2 ribs of celery
- 1 small onion
- 1/2 tsp. cumin
- 1/2 tsp. cinnamon
- 1/4 tsp. ground coriander
- 7 oz. harissa simmer sauce (or 1–2 Tbsp harissa paste, to taste)
- 1 (28oz) can petite diced tomatoes
- 4 cups low or no-sodium chicken broth
- 1/2 tsp. salt
- 1 lb. chicken breast cutlets
- 1 (16 oz) cans reduced sodium chickpeas (garbanzo beans)
- 1 lemon
- a handful of flat-leaf parsley
- Put a large pot or Dutch oven over medium-high heat. Add the olive oil. Roughly chop the carrot matchsticks and add them to the oil. Stir. Chop the celery and add to the pot. Stir. Chop the onion and add it along with the cumin, cinnamon and coriander. Stir and cook for 30 seconds. Add the harissa and stir it in. Then add the diced tomatoes, broth and salt.
- Cover and heat on high until it reaches a boil. Reduce heat to a simmer.
- While the soup heats, open and drain the cans of chick peas, zest and juice the lemon, chop the parsley and cut the chicken cutlets into 1/4-inch slices.
- Once the soup is simmering, add the chicken and stir. Cook stirring occasionally until it is no longer pink inside, about 2 minutes. Add the chick peas and heat through.
- Add the lemon juice and serve. Garnish each portion with about 1/2 teaspoon of lemon zest and a few leaves of parsley.