moroccan

Moroccan Roasted Carrot and Chickpea Soup with Harissa and Lemon

Name: Moroccan Roasted Carrot and Chickpea Soup with Harissa and Lemon
Yield: 1 serving
Cuisine: moroccan
Ingredients: 320 g carrots, peeled and cut into coins; 200 g cooked chickpeas, drained; 18 g olive oil; 12 g harissa paste; 15 g lemon juice; 2 g paprika, ground; 2 g salt; 450 g water

This roasted dish pairs carrots, peeled and cut into coins with cooked chickpeas, drained, harissa paste and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

22 g Protein

90 g Carbohydrates

25 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g carrots, peeled and cut into coins 131 kcal
200g cooked chickpeas, drained 328 kcal
18g olive oil 159 kcal
12g harissa paste 19 kcal
15g lemon juice 5 kcal
1 tsp (2g) paprika, ground 6 kcal
0.75 tsp (2g) salt 0 kcal
450g water 0 kcal

Cooking instructions

carrotsolive oilpaprikasalt
Heat the oven to 425 F (220 C). Toss carrots with olive oil, half the salt, and paprika. Roast on a tray 20-25 minutes until browned and tender.
carrotscooked chickpeaswater
In a pot over medium heat, add the roasted carrots, chickpeas, and water. Simmer 10 minutes to blend flavors.
harissa pastelemon juicewater
Stir in harissa and lemon juice. Use an immersion blender to puree until mostly smooth (thin with a splash of water if needed).
harissa pastesalt
Simmer 2-3 minutes more. Taste and adjust salt and harissa for heat.
Serve hot.