This chunky hearty soup is more like a stew and I think can be adapted to just that, so follow the below recipe for delicious chunky soup or add browned chicken pieces and bake in the oven for 35 minutes at 180 degrees and enjoy.
4 tablespoons olive oil
1 large onion,
3 stalks celery, diced
3 large carrots, peeled and cut into rounds
½ teaspoon ground turmeric
1-teaspoon ground cumin
2 tablespoons harissa
1 bunch cilantro, chopped
2 cans of crushed tomatoes
2 cups vegetable stock
2 cups chickpeas
1 bag of baby spinach
1 teaspoon freshly ground black pepper and salt
Cooked shredded chicken
- Heat the oil in a large pot over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
- Add the turmeric, cumin, harissa and seasoning, fry till fragrant.
- Add the tomatoes, chickpeas, stock and bring to the boil.
- Simmer uncovered for 30 minutes, then add spinach, chicken and cilantro.
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