Stovetop, Oven, Pot (small), Aluminum foil, Immersion blender
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.
Mix it all together. Bake for 5-10 min, stirring halfway through. Once crispy, remove from the oven.
Peel & mince the garlic & onion.
Heat a drizzle of oil in a pot over medium heat. Add the garlic & onion. Cook, stirring for 2 min.
Add the cumin, paprika & the rest of the thyme. Stir.
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.
Turn off the heat. Add the coconut milk. Purée until smooth & creamy, using an immersion blender. Add a splash of water if too thick!
Serve garnished with the crispy chickpeas & a drizzle of olive oil. Top with chopped cilantro & crumbled goat cheese (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Moroccan Spiced Soup" contains 493 Energy, 31 g of Fat, 32 g of Carbohydrates, 13 g of Protein, 8 g of Fiber.