Romesco Chickpea Soup with Spinach, Feta & Garlic Pitas

Romesco Chickpea Soup

with Spinach, Feta & Garlic Pitas

20 MIN
$20.99 2 Servings
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From the Test Kitchen

This hearty soup gets rich, bold flavor from nutty romesco sauce, tomato paste, and smoky harissa mixed into the broth alongside chickpeas and spinach. We're topping it all with tangy feta and creamy labneh, then serving it with garlic-herb pitas for dipping.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Romesco Chickpea Soup with Spinach, Feta & Garlic Pitas
Title
  • 1 15.5-Oz Can Chickpeas
  • 2 Pocketless Pitas
  • 1½ Tbsps Red Harissa Paste
  • ⅓ cup Mirepoix
  • 1 cup Chicken Bone Broth
  • ¼ cup Labneh Cheese
  • 1 oz Garlic & Herb Flavored Butter
  • 3 oz Baby Spinach
  • 2 Tbsps Tomato Paste
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1½ oz Feta Cheese
step-by-step
instructions
1 Make the soup

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the spinach. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix, tomato paste, and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the broth (carefully, as it may splatter), chickpeas (including the liquid), and 3/4 cup of water. Heat to simmering on high. Once simmering, reduce the heat to medium. Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the spinach and romesco sauce. Taste, then season with salt and pepper if desired.

2 Make the garlic pitas & serve your dish

Meanwhile, line a sheet pan with foil. Place the pitas on the foil. Spread the softened butter onto the pitas; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until heated through. Transfer to a cutting board and cut into equal-sized wedges. Serve the soup topped with the labneh and feta (crumbling before adding). Season with salt and pepper. Serve the garlic pitas on the side. Enjoy!

Tips from Home Chefs

1 Make the soup

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the spinach. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix, tomato paste, and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the broth (carefully, as it may splatter), chickpeas (including the liquid), and 3/4 cup of water. Heat to simmering on high. Once simmering, reduce the heat to medium. Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the spinach and romesco sauce. Taste, then season with salt and pepper if desired.

2 Make the garlic pitas & serve your dish

Meanwhile, line a sheet pan with foil. Place the pitas on the foil. Spread the softened butter onto the pitas; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until heated through. Transfer to a cutting board and cut into equal-sized wedges. Serve the soup topped with the labneh and feta (crumbling before adding). Season with salt and pepper. Serve the garlic pitas on the side. Enjoy!

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