Spicy Bulgur Soup With Chickpeas
Loaded with Middle Eastern flavor, this meal-worthy bulgur & chickpea soup brings both spice and substance.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 each onion large, chopped
- 1 teaspoon garlic minced
- 2 each carrots peeled, diced
- 2 stalks celery diced
- 14.5 ounces diced tomatoes drained
- 2 tablespoons tomato paste
- 15 ounces chickpeas drained, rinsed
- 1 tbsp baharat
- 1 tbsp ground coriander
- 1/2 teaspoon cinnamon
- 1 cup bulgur
- 4 cups vegetable stock
- 3 cups hot water (plus more as desired)
- 2 tablespoons cilantro fresh, chopped
- 1 medium lemon cut into wedges
Instructions
- Sauté the onion and garlic over medium heat until softened.
- Next, add the carrots and celery, and sauté for for more 2 minutes.
- Stir in the chickpeas, tomatoes, tomato paste, baharat, coriander and cinnamon. Season with salt and pepper to taste. Then, sauté for 1 more minute. NOTE: If you want to add a little sweetness to this soup to counter the spice, consider adding up to 1 tbsp of sugar along with the rest of the spices at this stage.
- Now, mix in the bulgur and cook for 2 to 3 minutes.
- Next, add the stock and 3 cups of water. Bring to a boil, lower the heat, and simmer gently for 20-25 minutes. Stir occasionally.
- Once the bulgur is plump, your soup will be quite thick. If you prefer a thinner soup, add more hot water as desired.
- Soup's on! Ladle your Spicy Bulgur Soup into serving bowls and sprinkle with the cilantro. Garnish the lemon wedges. Enjoy!