Pescatarian Harissa-Orange Chickpea Noodle Soup
Total time50 min
Prep time15 min
Cook time35 min
5.0(5)
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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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!