Anti Inflammatory Harissa-Orange Chickpea Noodle Soup

Total time50 min

Prep time15 min

Cook time35 min

Anti Inflammatory Harissa-Orange Chickpea Noodle Soup

This soup is a bold, warming bowl that earns its place on a weeknight rotation — fragrant with harissa, cumin, turmeric, and fresh ginger, then brightened at the finish with orange zest and a squeeze of juice. That combination of spices isn't just for flavor; turmeric, ginger, and extra virgin olive oil are among the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and they all show up here in meaningful amounts. Chickpeas add plant-based protein and fiber, while whole wheat spaghetti keeps things hearty without relying on refined grains. A handful of baby spinach stirred in at the end brings color and nutrients without any extra effort. The technique is straightforward — bloom your spices, build the broth, drop in the noodles — and the whole pot comes together in under 30 minutes. Serves 4, so it's just right for a family dinner or a few days of satisfying leftovers (just keep a little extra broth on hand, since the noodles will keep drinking it up). Finish each bowl with a drizzle of olive oil and some fresh cilantro, and it looks as good as it tastes.

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Ingredients

4 servings

For the soup

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
2 tbsp harissa paste
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
6 cups low-sodium chicken broth
1 tsp orange zest (from about 1 medium orange)
2 tbsp fresh orange juice
6 oz whole wheat spaghetti or linguine, broken in half
2 cups baby spinach, loosely packed
salt and pepper, to taste

For serving

¼ cup fresh cilantro or flat-leaf parsley, roughly chopped (optional)
extra virgin olive oil, for drizzling (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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