Chickpea & Bulgur Soup: A Hearty, Warming Bowl

This chickpea and bulgur soup is inspired by a 2012 column from Yotam Ottolenghi, where he paired it with coriander oil or roasted pepper sauce for added depth. While those additions certainly elevate the flavors, I found that the combination of rose harissa and a well-seasoned vegetable stock gave this soup plenty of richness on its own. It’s the perfect meal after a chilly day—warm, comforting, and packed with flavour.

Ingredients (Serves

2 tbsp olive oil

2 onions, diced

4 garlic cloves, crushed

2 carrots, diced

4 celery stalks, diced

2 tbsp rose harissa

1 tsp ground cumin

1 tsp ground coriander

500g cooked chickpeas (or 2 tins, drained and rinsed)

100g bulgur, rinsed

1.2L vegetable stock

1.5 tsp salt

Black pepper, to taste

Coriander Oil

25g fresh coriander (leaves and stalks)

60ml olive oil

Pinch of salt

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onions and sauté until soft, about 5 minutes.

2. Stir in the crushed garlic, diced carrots, and diced celery. Cook for about 8 minutes until the vegetables start to soften.

3. Add the rose harissa, ground cumin, and ground coriander. Cook for 2 minutes, stirring, until fragrant.

4. Pour in the chickpeas, rinsed bulgur, and vegetable stock. Season with salt and black pepper.

5. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, allowing the flavors to meld.

6. While the soup simmers, prepare the coriander oil by blending the fresh coriander with a pinch of salt and olive oil until smooth.

7. Ladle the soup into bowls and drizzle with the coriander oil.

This soup is hearty, nourishing, and full of bold flavors. It’s a simple yet satisfying dish that’s perfect for colder days. Let me know if you give it a try!