Harissa Chicken Soup
Inspired by the first snowfall of the year, this soup evokes warmth and sunlight with its celebration of North African flavors including Savory Accents harissa paste which packs a punch and flavor! I use just a little bit at a time. Many, even most, of these ingredients can be sourced locally in Wisconsin.
3 tbsp olive or sunflower oil
1 small onion, finely chopped
2 stalks celery, finely chopped
2 chicken breasts, diced
1/2 tsp Savory Accents harissa paste
2 cloves garlic, minced
3 tsp guajillo chile powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp mild curry powder
1 tsp powder or fresh ginger
1/2 tsp ground cinnamon, or 1 2” cinnamon stick, whole
3 – 4 medium potatoes and/or turnips, peeled and diced
15 oz cooked/canned garbanzo beans
15 oz crushed tomatoes
8-10 cups beef or chicken stock or water
salt and pepper
harissa paste to taste
parsley for garnish
Heat 2 tbsp oil in a large stock pot over medium-low heat.
Add onion and celery and saute 5 minutes
Add chicken pieces, and harissa paste and continue to saute until cooked through, about 8 minutes, stirring frequently.
Push chicken and vegetables to edges of stock pot and add 1 tbsp oil to center of pot. Quickly add all spices and garlic and stir constantly about 20 seconds.
Add crushed tomatoes and stock and stir.
Add potatoes and turnips and garbanzo beans.
Cover and simmer about 30-40 minutes until vegetables are tender.
Add salt to taste.
Serve and garnish with parsley and fresh ground black pepper.
Add more harissa paste to desired spice level.
Serve warm with bread.