Harissa and Chickpea Soup

Chickpea Soup is a celebration of bold flavors, robust textures, and a symphony of spices. With homemade harissa as its star, this soup dances on the palate, bringing together the smoky allure of paprika, the warmth of cumin and coriander, and the zing of lemon. Complemented by the heartiness of chickpeas, vegetables, and pancetta, each spoonful is an invitation to embark on a journey of taste and aroma.

Serves: 4

Harissa Preparation Time: Dependent on bell pepper broiling and paste assembly

Soup Preparation Time: 45 minutes

INGREDIENTS:

Harissa Paste Ingredients:

• 1 red bell pepper
• 2 tbsp olive oil
• 1/2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp caraway seeds
• 2 tsp tomato paste
• 3 garlic cloves, coarsely chopped
• 4 red chiles, seeds removed, coarsely chopped
• 1 tsp smoked paprika
• Juice of 1 lemon

Soup Ingredients:

• 1 tbsp olive oil
• 3 1/2 oz (100g) smoked pancetta, cubed
• 2 red onions, diced
• 1 potato, peeled and diced
• 3 celery ribs, diced
• 1 small fennel, thinly sliced
• 3 tbsp oregano leaves, chopped
• 14 1/2 oz (400g) can diced tomatoes
• 3 1/4 cups (750ml) vegetable stock
• 14 oz (400g) canned chickpeas, drained
• 1 bay leaf
• Salt and freshly ground black pepper

INSTRUCTIONS:

Harissa Preparation:

1. Roast the red bell pepper under the broiler, turning frequently, until the skin is blackened and charred.
2. Allow the pepper to cool, then peel away the skin, discard the seeds, and coarsely chop the flesh.
3. In a small frying pan, roast coriander, cumin, and caraway seeds for a minute. Grind the roasted spices to a powder using a mortar and pestle.
4. In a food processor, blend the roasted bell pepper, tomato paste, garlic, red chiles, paprika, and lemon juice. Gradually add olive oil until a smooth harissa paste is formed.

Soup Recipe:

Step 1: Pancetta and Aromatic Harmony

1. Heat olive oil in a large saucepan and sauté the cubed smoked pancetta until it turns golden. Remove the pancetta and set it aside.
2. To the same pan, add diced red onions, diced potato, diced celery, thinly sliced fennel, and chopped oregano. Cover the pan and let the vegetables soften over low heat for 10 minutes.
3. Stir in 1-2 tablespoons of the homemade harissa paste, allowing its vibrant flavors to infuse the vegetables. Add the diced tomatoes and continue cooking for 5 minutes.

Step 2: Depth and Hearty Assembly

1. Pour the vegetable stock into the pan, and reintroduce the cooked pancetta, drained canned chickpeas, and a bay leaf.
2. Season the mixture generously with salt and freshly ground black pepper.
3. Simmer the soup, partially covered, for 20 minutes, letting the flavors meld and develop.

Step 3: The Culinary Crescendo

1. Before serving, ensure the bay leaf is removed to prevent overpowering flavors.
2. Embrace the depth and harmony that Roopa Gulati’s Harissa and Chickpea Soup offers with every mouthful. The combination of homemade harissa, hearty vegetables, and savory pancetta is a culinary symphony that lingers on the taste buds.
3. Ladle the soup into bowls and embark on a flavorful journey, as the smoky essence of paprika, the tang of lemon, and the rich undertones of chickpeas envelop your senses.

With each spoonful, relish the fiery fusion of flavors that Harissa and Chickpea Soup brings to your table. As you savor this robust creation, let its complexity and depth remind you of the richness of culinary exploration.