1cupdiced carrot ( about 1 large or 2 medium size)
1cupdiced celery ( about 2 stalks)
1garlic clove, minced
1 to 2tspharrisa (if you can’t find harrisa substitute hot paprika.
1tspground cumin
1tspground turmeric
½tspground cinnamon
1 x 28ozcan diced tomatoes
1red bell pepper, diced
1green pepper, diced
1zucchini, diced
1 x 19ozcan chickpeasdrained and rinsed
2cupsbaby spinach or baby kale
fresh parsley, mint, or coriander to garnish
Instructions
Rough chop/dice the onion, carrot, celery, bell peppers and the zucchini into about ¼ inch dice. You want the vegetable pieces to be roughly around the same size.Mince the clove of garlic.
Heat the olive oil over medium heat in large stock pot or Dutch oven. Sauté onion, and carrots 4 to 5 minutes until the onion is softened and translucent. Add the garlic and celery and cook for another minute.Add the harissa, turmeric, cumin and cinnamon. Stir, allowing the spices to warm and release their fragrance, about 30 seconds to 1 minute
Add the canned diced tomatoes and 4 cups water to the pot. Cover and let come to a boil, then reduce the heat to a simmer. Cook until carrots are tender, but slightly al dente, about 10-15 minutes.
Add the diced peppers and zucchini. Cook until the carrots, bell peppers and zucchini are soft, about 10 minutes.
Add the chickpeas, baby spinach or kale and stir through until the spinach /kale has wilted in the broth.Add more water if soup is too thick.
Taste and adjust seasonings, adding salt if needed and additional harissa or hot paprika to taste.
Notes
This soup will keep 4-5 days refrigerated, or 2-3 months frozen.