Spicy Tomato Bisque & Fried Chickpeas
I love soup this time of year, the spicy-er, the creamy-er, the better. I’ve been making a lot of it and I’m excited to share a few of the successful soup endeavors that I have been on.
This recipe started when I opened a huge can of diced tomatoes for a different recipe and then realized that I didn’t need them… So the next day I decided I should probably not let them go to waste and started the search for a solid tomato soup recipe. Seriously- who doesn’t like tomato soup?...In all fairness, I actually don’t like the stuff from the can very much, but that is a personal opinion. I like my soups thicker and heartier, which is why I often chose the word “bisque” instead of soup.
The result was a kitchen full of empty cans, a pot of creamy soup, and an incredible aroma filling our home. Mark and I both loved this recipe and it has now become a week night staple. The pan-fried chickpeas are an added bonus. Extra protein, extra texture, and extra spice. No shame if you’d rather sub some croutons or a solid grilled cheese- that all works too.
Let me know what you think!
Vegan & Gluten Free || Serves 4-6
*Harissa paste is a North African spice made out of hot chili peppers. It is quite spicy and full of flavor. I personally love Trader Joe’s brand. Omit if you’re not into spicy things, or sub with chili pepper flakes if you don’t have hairssa on hand.
**I personally like Native Forest brand coconut milk and 365 Whole Foods brand. I would not recommend Thai Kitchen (which is made with guar gum) or Trader Joes brand (which has really bad consistency). Buy full-fat for a rich and creamy bisque or opt for a lighter coconut milk for a less rich bisque.
***Honestly the chickpeas don’t keep super well, so eat them up or snack on them later the same day!