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Chickpea, Bread, and Leek Soup with Harissa and Yogurt

Chickpea, Bread, and Leek Soup with Harissa and Yogurt
Chickpea, Bread, and Leek Soup with Harissan and Yogurt is a vegetarian main course. This recipe makes 6 servings with 354 calories, 14g of protein, and 9g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have flat-leaf parsley, leeks, yogurt, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Remove roots, outer leaves, and tops from leeks, leaving white and light green parts of each leek.
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LeekLeek
2
Cut each leek in half lengthwise.
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LeekLeek
3
Cut each half crosswise into thin slices. Rinse with cold water; drain.
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WaterWater
4
Heat olive oil in a large Dutch oven over medium heat.
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Olive OilOlive Oil
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Dutch OvenDutch Oven
5
Add leeks to pan; cook 10 minutes or until tender, stirring frequently.
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LeekLeek
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Frying PanFrying Pan
6
Add cumin and garlic; cook for 1 minute.
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GarlicGarlic
CuminCumin
7
Add chicken broth and chickpeas; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes. Stir in parsley.
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Chicken BrothChicken Broth
ChickpeasChickpeas
ParsleyParsley
8
Place about 2/3 cup bread in each of 6 bowls; ladle about 1 1/3 cups soup over each serving.
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BreadBread
SoupSoup
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BowlBowl
LadleLadle
9
Combine 3/4 cup plain low-fat yogurt and 6 teaspoons harissa in a small bowl. Top each serving with 2 tablespoons yogurt mixture.
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YogurtYogurt
HarissaHarissa
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BowlBowl
DifficultyHard
Ready In45 m.
Servings6
Health Score39
Vegetarian
DietsLacto Ovo Vegetarian
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