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
Olive oil
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


  1. 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. 
  2. Stir in the cumin and harissa and cook for a minute. 
  3. 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!

Nutrition Info
Calories: 188
Fat: 5.7g
Carbs: 23.1g
Fiber: 8.6g
Protein: 6.8g  

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