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Mediterranean · Soup
Tomato Chickpea Soup with Chard and Harissa
A brothy tomato soup with small pasta, chickpeas and torn chard, with a swirl of harissa for heat. Start with a little chili paste and add more once you have tasted it.
- YieldServes 4 to 6
- Hands-on30 min
- Total48 min
- Difficulty
Ingredients
- 1 bunchSwiss chard, about 300 g
- 2 tbspextra virgin olive oil
- 1medium onion, chopped
- 1 stalkcelery, chopped, with leaves if you have them
- 1 clovegarlic, minced
- 2 tbsptomato paste
- 950 mlvegetable stock
- 240 mlwater
- 1 canwhole tomatoes, 1 kg (2 lb 3 oz), with their juice
- ½ cupfresh parsley, minced
- 70 gtubetti, or other small pasta, about 1/2 cup
- 1 canchickpeas, 425 g (15 oz), rinsed and drained
- ½ tspharissa, or schug; start here and add up to 1 1/2 teaspoons to taste
- to tastesalt and black pepper
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