Spicy Moroccan Chickpea Soup with Orange Almond Quinoa + a Giveaway!

Spicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchenSpicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchenSpicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchenSpicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchenSpicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchen

We’re heading into a pretty busy time year. Time can sometimes feel like it’s on fast forward once December hits, and then before we know it we are well into the new year. The holidays have been pretty routine for me the past few years in France, a few busy weeks at work with an early morning ski date on the 25th. Cooking a big chili or a soup for just myself and Matt and cozying up to watch a movie. We always tried to keep things slow and quiet, and it suited us pretty well that way. This year will be different, but it’s a very welcomed change. I’m already excited for our crazy family traditions and just spending the holidays with everyone here at home.

The winter can be a hard time to keep things interesting in the kitchen. Between holiday parties and gatherings and coming home in the dark, I understand it’s not always motivating to invest time into the kitchen when toast and the couch are just staring you in the face. I used the call this soup my pantry party soup, as it was one of those things I would make with a few leftovers hanging around in the cupboards. On those nights when the fridge is bare and you have the luck of finding one lonely onion and a few cloves of garlic in the pantry. I love this soup because it is rich and creamy without much cooking or prep time. The perfect recipe to keep in your back pocket for the next few months. I’ve gone and dressed it up here with some orange scented quinoa for a little extra heartiness on those colder nights. And of course, loads of harissa.

Harissa is no stranger to this blog. It is something that I always keep stocked in the fridge for adding to stews, dips or roasted veggies. It is my favorite way to add heat and flavor to any meal. Good quality condiments can be hard to come by, and when I moved back to Canada I was on the search for a harissa with natural ingredients and loaded with moroccan taste. I was so please to find Mina. A brand that stands for tradition, quality and above all flavor. And today, the kind folks of Casablanca Foods are offering up a chance for you to win 3 jars of their delicious harissa – spicy, mild and green! (So far the spicy is my favorite!). These jars would make wonderful hostess gifts for the holiday season, or keep them for yourself to spice up your morning eggs or afternoon hummus. For a chance to win this spicy giveaway, just leave a comment below with your name + email and and let me know your favorite way to use harissa. A winner will be chosen at random on Thursday, November 28th. Open to US + CAN friends only. A big thank you the kind folks over at mina harissa for turning up  the heat for our holiday season!

Spicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchenSpicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchenSpicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchenSpicy Moroccan Chickpea Soup with Orange + Almond Quinoa ⎮ happy hearted kitchen

[recipe]

Spicy Moroccan Chickpea Soup with Orange + Almond Quinoa

A delicious, heartwarming soup that you can throw together any night of the week. Good quality canned tomatoes can make a big difference here, go organic or fire roasted if you can. The orange zest in the quinoa really balances out this soup, so if you’re not going to make the quinoa (I suggest you should!) – just grate some fresh orange zest over the soup along with the fresh cilantro.

Thanks again to the people at Mina Harissa for the spicing up our holidays. Don’t forget to enter the giveaway to win 3 jars of Mina Harissa, just comment below with your name + email and let me know your favorite way to use harissa. A winner will be chosen at random on Thursday, November 28th. Open to US + CAN friends only.

Serves 4. Vegan + Gluten Free.

Ingredients

  • 1 1/2 tablespoon coconut oil (or select oil of choice for sautéing)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • Pinch ground saffron (if you have it)
  • 1 1/2 cups cooked chickpeas (1 540ml can chickpeas, drained and rinsed)
  • 1 796ml/28 fl oz can whole roasted tomatoes
  • 1 1/2 tablespoons Mina Spicy Harissa or harissa or choice (adjust level of heat if needed)
  • 2 cups low sodium vegetable stock (or 2 cups filtered water + 2 teaspoon homemade stock powder)
  • Juice of one medium orange (about 1/2  – 3/4 cup)
  • Sea salt, to taste
  • 1/2 cup quinoa
  • 1/2 cup slivered almonds
  • 1+ 1/2 teaspoons orange zest
  • Large handful fresh cilantro

 

What to do

Heat oil in a heavy bottom pot over medium heat. Add onions, garlic and ginger and sautée until soft and fragrant. Add a few splashes of water if things get a little dry.

Add spices and chickpeas and stir to coat chickpeas in spices. Add tomatoes, harissa and stock and stir to combine. Bring everything to boil, then reduce to a simmer and cook for 15-20 minutes. Remove from heat and let cool slightly before blending. Taste and adjust seasoning if needed. Squeeze in orange juice and blend the soup using a blender in batches or using an immersion blender right in the pot.

While the soup is simmering. Cook the quinoa. Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and 1 cup water to a pot and season with salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa has increased in sized and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork. Stir in orange zest, toasted slivered almonds and chopped cilantro.

Serve soup with a few big spoonfuls of quinoa on top, extra cilantro, a squeeze of orange juice and of course, lots of harissa on the side.

Post sponsored by mina harissa, all thoughts and opinions are my own.

[/recipe]

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  • grace

    sad news–i’ve never used harissa! i think it would be something i’d really love, but i never seem to think to buy it and it certainly isn’t front and center in the supermarket! i’ll try to remember to seek it out. 🙂

    • Yes do try to find some Grace! It’s often mixed in with the hot sauces and condiments. Most middle eastern markets will have some too! Thanks for commenting x

  • vanessa

    This Moroccan chick pea soup with harissa and quinoa looks delicious! I would the harissa on everything savory. I would like to make a vegetable couscous and this harissa would go great on that!

    • Thank you Vanessa! I totally agree, harissa on couscous is delicious! x

  • Erin Ellis

    I like to use it in my chili recipe. It gives it a nice little “extra” that no one can figure out! Thank you for the wonderful giveaway.

    Erin

    ErinLoves2Run at gmail dot com

    • Oh I love that, Erin. It does add depth of flavors to stews, curries and chilis. Such a nice, balanced heat. Thanks for stopping by x

  • jodi, i truly adore your label of ‘pantry party soup’ – i know right where you are with that. indeed those are often the best soups i’ve ever had. seemingly, that lonely onion and garlic clove always start something amazing – i think creativity really has a chance to shine when other elements are stripped. the flavors here are perfect, and so bright against what can become a muted winter sky. really love harissa in soups, it’s a great condiment. happy weekend lovely. xo

    • Ah thank you Danielle! I thought the name pantry party soup was such a fun title to a seeminlgy familiar list of ingredients! Hope you’ve had a wonderful weekend x

  • karenreichmann

    I love harissa – so good mixed into homemade mayonnaise for sandwiches with a little extra something!

  • Linda L

    Love it on my stir fry tofu and mixed in with jasmine rice. Your recipe looks yummy- I’ll make it this week!

  • Katie

    I adore the colors it loos so delicious and perfect for this time year! Harrisa has such a great flavor I have never used it in soups only with yoghurt – great idea! xoxo Katie http://www.whatskatieupto.com

    • Thank you, Katie! I just love the idea of a spicy yogurt! x

  • Hope Ianiri

    I’ve actually never tried Harrisa, but I love spice and would be excited to try using it! Love the link to the vegetable stock power too, I’ve been looking for a recipe for that!

  • Hope Ianiri

    I’ve never actually used Harrisa, but I love spice and would be excited to try it! Also love the link to the vegetable stock power, I’ve been looking for a recipe like that!

    • That stock powder is genius, Hope! I hope you like it, I made a few things with it so far and love the simplicity of it. Thanks for stopping by! x

  • Caroline B

    I use harissa on pretty much anything as I am a huge lover of anything spicy!

  • I’m right here with you – it really does feel like time is on fast forward during this time of year. In the midst of the changing season, endless parties, and holiday preparations, time flies by so quickly. This soup looks so cozy and warming. Exactly what I’m craving right now. I had never heard of Mina before, so I’m really happy to discover them. I’m such a huge fan of spicy everything! I’m thinking a chickpea or lentil and veggie stew would be a delicious way to warm me up this winter. xo

    • Thank you Sophie! Yes you can find Mina in all Avril stores here in Quebec, there is a really nice one in Dix30 near Montreal 🙂 Hope you’ve had a nice, relaxing weekend x

  • Yay for being home and getting to partake in the family traditions again! I’m so happy for you :). And for this soup! Its all the simple coziness you need on a dark weeknight when options seem minimal, its amazing what you can whip up with a handful of staples. Big time harissa love. Hope you’re having a wonderful week Jodi <3

    • Thank you, Jessie! Just can’t wait for the holidays! I’ve already decorated my apartment here even though I’m on my own 🙂 Christmas is the just coziest, and I do love a good pine scented candle. Hope you’re having a great weekend x

  • Anna M

    Harissa + hummus for the win! I’ve now started putting that combo on everything: eggs, avo + toast; tandoori chicken; a big kale + za’atar salad…the options are endless!!

    • Look at you – such a chef! Thanks for stopping by, Anna! Next on that list – Shashuka. I’ll teach you x

  • I have been eating so many soups- a little bit because I am lazy, they are just so quick to whip up and all I want nowadays is warm food. Excited to add this to my roster! xo

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