Soup might not be top-of-mind for a summer Sunday dinner, but this recipe might just change your mind! Its fresh ingredients and fantastic flavor will make this a soup to think of for months to come.
One thing we love about summer is fresh veggies! Gather up your favorites by the armload for this tasty soup. The dish is so easy to put together, it will leave you with more time to spend on summer activities and not cooking. The chickpeas used in this recipe add heartiness and are a great source of protein and fiber.
Spice things up
For a bit of spice, harissa is included in this soup. Harissa is a blend of spices used in many North African countries. The ingredients in the blend may vary from area to area, but often include garlic, chili pepper, coriander, caraway and cumin. If you can’t find harissa at your market, use your favorite hot sauce instead, or just omit for a less spicy soup.
Check out this recipe for homemade harissa >>
Back-to-school lunch and snack ideas
If your kids are getting ready to head back to school, consider this soup for their lunches! If they like chickpeas, you can turn them into snacks, too. Chickpeas make a great base for hummus. Use veggie sticks, crackers or pita chips as the crunch for this tasty, healthy dip.
Try this recipe for mixed herb hummus dip >>
Spicy chickpea and summer vegetable soup
Recipe courtesy of Grab a Plate
- 2 tablespoons olive oil
- 1 red onion, chopped
- 4 cups reduced-sodium vegetable broth
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 2 small zucchini, sliced into rounds and cut in half
- 1 cup fresh or frozen corn
- 1 red bell pepper, chopped
- 6 ounces thin asparagus, trimmed and cut into 2-inch pieces
- 2 to 3 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon harissa paste or hot sauce of your choice
- Add two tablespoons of olive oil to a large stockpot over medium heat.
- Add the onion and cook until they turn translucent, or about five minutes.
- Add the harissa paste (or hot sauce) and mix with the onion.
- Add the vegetable broth, chickpeas, zucchini, corn, red bell pepper, salt and pepper, and bring to a boil.
- Reduce the heat and simmer for about three or four minutes, then add the asparagus and cook for another three or four minutes.
- Add the lemon juice and zest and serve in individual bowls.
This soup makes a fresh and filling Sunday dinner meal!