Moroccan Spiced Soup

Step 1

Preheat the oven to 425°F. Add the drained chickpeas to a parchment-line baking sheet (aluminum foil also works). Add a drizzle of olive oil & half of the thyme. Season with salt & pepper.

Step 2

Mix it all together. Bake for 5-10 min, stirring halfway through. Once crispy, remove from the oven.

Step 3

Peel & mince the garlic & onion.

Step 4

Heat a drizzle of oil in a pot over medium heat. Add the garlic & onion. Cook, stirring for 2 min.

Step 5

Add the cumin, paprika & the rest of the thyme. Stir.

Step 6

Pour in the crushed tomatoes & harissa. Add a bit of honey (optional). Season with salt & pepper. Stir & bring to a simmer. Then reduce the heat to low, cover & simmer for 5 min.

Step 7

Turn off the heat. Add the coconut milk. Purée until smooth & creamy, using an immersion blender. Add a splash of water if too thick!

Step 8

Serve garnished with the crispy chickpeas & a drizzle of olive oil. Top with chopped cilantro & crumbled goat cheese (optional). Enjoy!