Harissa Chickpea & Vegetable Soup with Cheesy Olive Flatbread

Harissa Chickpea & Vegetable Soup

with Cheesy Olive Flatbread

45 MIN
$27.99 4 Servings
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From the Test Kitchen

For this vibrant, flavorful soup, chickpeas, onion, bell peppers, and spinach cook in a rustic mix of harissa paste, tomato sauce, and chicken broth. You'll finish it off with a dollop of cooling labneh, then serve it with strips of crispy, homemade flatbread topped with olives and monterey jack cheese.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Harissa Chickpea & Vegetable Soup with Cheesy Olive Flatbread
Title
  • 16 oz Pizza Dough
  • 2 cups Chicken Bone Broth
  • 1 15.5-Oz Can Chickpeas
  • 3 oz Baby Spinach
  • 2 Bell Peppers
  • 1 Yellow Onion
  • 1 8-Oz Can Tomato Sauce
  • 2 oz Monterey Jack Cheese
  • 1 oz Pitted Castelvetrano Olives
  • 2 cloves Garlic
  • 3 Tbsps Red Harissa Paste
  • ½ cup Labneh Cheese

Harissa Chickpea & Vegetable Soup

Prepare the ingredients
1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Grate the monterey jack on the large side of a box grater. Roughly chop the olives. Halve, peel, and small dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the labneh and a drizzle of olive oil; season with salt and pepper.

2 Assemble & bake the flatbread

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. Evenly top with the grated monterey jack and chopped olives. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the edges are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

Assemble & bake the flatbread
Make the soup & serve your dish
3 Make the soup & serve your dish

Meanwhile, in a large pot, heat a drizzle of olive oil on medium until hot. Add the diced onion and diced peppers. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the harissa paste and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the garlic is softened. Carefully add the chickpeas (including the liquid), broth, and tomato sauce. Cook, stirring occasionally, 7 to 8 minutes, or until thoroughly combined and slightly thickened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer the baked flatbread to a cutting board; halve crosswise, then cut lengthwise into 2-inch strips. Serve the soup topped with the seasoned labneh. Serve the flatbread strips on the side. Enjoy!

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