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.
Remove roots, outer leaves, and tops from leeks, leaving white and light green parts of each leek.
Cut each leek in half lengthwise.
Cut each half crosswise into thin slices. Rinse with cold water; drain.
Heat olive oil in a large Dutch oven over medium heat.
Add leeks to pan; cook 10 minutes or until tender, stirring frequently.
Add cumin and garlic; cook for 1 minute.
Add chicken broth and chickpeas; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes. Stir in parsley.
Place about 2/3 cup bread in each of 6 bowls; ladle about 1 1/3 cups soup over each serving.
Combine 3/4 cup plain low-fat yogurt and 6 teaspoons harissa in a small bowl. Top each serving with 2 tablespoons yogurt mixture.