Harissa-Spiced Chickpea & Lentil Soup

🥘 Ingredients

• black pepper
  ½ tsp
• carrots
  2
• chickpeas
  15 oz
• cilantro
  1 bunch
• garlic
  2 cloves
• harissa powder
  1 tsp
• lentils
  1 c
• olive oil
  2 tbsp
• onion
  1
• pitas
  2
• salt
  1 tsp
• smoked paprika
  1 tsp
• sugar
  ¼ tsp
• tomato
  1
• tomato paste
  1 tbsp
• veggie stock concentrate
  2 unit
• water
  2½ cup

🍳 Cookware

• large heavy-bottomed pot

1. 

   1

   Wash and dry produce. Dice onion . Trim, peel, and thinly slice carrots . Peel and mince garlic . Dice tomato . Drain lentils . Drain chickpeas .

   onion: 1, carrots: 2, garlic: 2 cloves, tomato: 1, lentils: 1 c, chickpeas: 15 oz
2. 

   2

   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and black pepper . Cook, stirring occasionally, until veggies begin to soften ⏱️ 3 minutes . Stir in garlic, harissa powder , smoked paprika , tomato paste , and sugar . Cook, stirring frequently, until fragrant and brick red ⏱️ 2 minutes .

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, harissa powder: 1 tsp, smoked paprika: 1 tsp, tomato paste: 1 tbsp, sugar: ¼ tsp
3. 

   3

   Add diced tomato, veggie stock concentrate , lentils, water , salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are tender ⏱️ 7 minutes .

   veggie stock concentrate: 2 unit, water: 2½ cup
4. 

   4

   While soup simmers, tear cilantro leaves from stems; discard stems. Toast pitas . Drizzle with olive oil; season with salt and pepper.

   cilantro: 1 bunch, pitas: 2
5. 

   5

   Stir chickpeas into pot and cook, stirring occasionally, until liquid reduces slightly and chickpeas are tender ⏱️ 6 minutes . In the last ⏱️ 3 minutes , using the back of a wooden spoon, gently mash about half the chickpeas and lentils. Taste and season with additional salt and pepper.
6. 

   6

   Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.