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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the soup
- 3 tbsp extra virgin olive oil, divided
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!