Gjelina Harissa chickpea soup

Recipe inspired from Gjelina and adapted from Chic eats

Stew

  • 1 lbs (455g) of dried garbanzo beans (soak dry garbanzo beans overnight in filtered water)

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 teaspoon fennel seeds

  • 1/4 cup extra-virgin olive oil

  • 3 carrots, peeled and cut into half-moons 1/4-inch thick

  • 1 medium/large yellow onion, coarsely chopped (2 cups after prep)

  • 3-4 garlic cloves, minced

  • Sea Salt

  • Freshly ground black pepper

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon ground turmeric

  • 1 bay leaf

  • 2 tablespoons tomato paste

  • 1 cup dry white wine

  • 3 fresh thyme sprigs

  • 4 cups Vegetable Stock

  • 3/4 of a bunch lacinato kale, stemmed and cut into 2-inch wide strips

  • 2-3 tablespoons of harissa sauce per plate

  • 1/3 cup Cilantro Yogurt (recipe below)

Cilantro spice Yogurt

  • 1/4 teaspoon coriander seeds

  • 1/4 teaspoon cumin seeds

  • 1 cup grass-fed greek yogurt, I used Strauss (or dairy-free such as coconut yogurt)

  • 3 tablespoons chopped fresh cilantro

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoons white wine vinegar

  • Juice of half a lemon, to taste

  • Fine Sea Salt

Ingredients

Directions

to make the chickpeas

In a large bowl, cover the chikpeas with filtered water and soak overnight. Drain the chickpeas and rinse with water.

In a large soup pot, add the drained chikpeas and cover with fresh water. Cook until the chickpeas are tender but still hold their shape (about 30 minutes). When tender, drain the chickpeas and set them aside.

cilantro spice yogurt

  • In a small pan, toast the coriander seeds and cumin seeds over medium heat until fragrant (about 2-4 minutes).

  • Combine the yogurt, the spices from above, cilantro, olive oil, vinegar and lemon juice in a food processor. Season with salt, to taste. The process is quick and will result in the yogurt having a light green tint.

  • Don't let the yogurt become watery.

  • Cover and refrigerate.

STEW

  • Place a small pan over medium-low heat and add the cumin, coriander, and fennel seeds. Once fragrant (about 3-5 minutes), remove and set aside to cool.

  • Grind the spices in a mortar or a blender.

  • In a big soup pot, heat 1/4 cup olive oil over medium-high heat. Once shimmering, add the onions, carrots, garlic and a pinch of salt and freshly ground pepper. Cook until the vegetables start to soften (about 5).

  • Add the ground spices, paprika, turmeric, thyme, bay leaf and cook about 3 minutes.

  • Add the tomato paste and cook until it begins to darken, stirring constantly (about 3 minutes).

  • Deglaze the pan with 1 cup of white wine, scraping up all the bits and stirring frequently to constantly. Reduce the wine by 3/4 (about 2 1/2-3 minutes).

  • Remove the bay leaf and add the vegetable stock, bring to a simmer, then lower the heat to medium and simmer for about 7-10 minutes.

  • Taste the mixture and gently adjust the salt and pepper.

  • Turn the heat off. Carefully transfer 1 cup of the hot soup base to a blender. Add 2 cups of the cooked chickpeas to the blender. Process until smooth.

  • Return the purée to the pot, bring to a simmer, then add the kale. Optional if it’s too thick, you can add 1 cup of filtered water. Cook until the kale is tender.

  • Add the rest of the chickpeas, stir to combine, and simmer for 5 minutes.

  • Season with salt (to taste) and a generous amount of freshly ground pepper.

  • Serve the soup in a bowl, drizzle each serving with the yogurt and some harissa on top.