MUSKEGON, Mich. — There's nothing better than a nice bowl of hot soup on a rainy day.
With that in mind, I caught up with Blue Cross, Blue Shield Dietitian Grace Derocha at the Muskegon Farmers Market to find a few of the ingredients for a delicious Harissa chickpea soup recipe. It's hot, healthy and full of color and flavor.
1 onion, diced
1-3 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 tsp cumin
2 Tbsp harissa
1 can chickpeas, drained
4 cups of vegetable stock
2 Tbsp tomato paste
2 handfuls of baby spinach
Salt and pepper to taste
1 handful of parsley leaves, chopped as garnish
- Cook the onion in 1 tbsp of olive oil until softened and then add garlic. Add the carrot and celery and cook for 5 minutes.
- Stir in the cumin and harissa and cook for a minute.
- Add the rest of the ingredients, season and bring to a simmer. Cook for 15 minutes then stir in the parsley right before serving. Enjoy!
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