Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Treat your SOUP-er significant other to a delicious meal!
Spicy and crunchy harissa roasted chickpeas make for a delicious snack or side dish. My favorite way to enjoy them is to use as a topping for creamy soups – it makes the perfect, hearty meal!
I am not much of a soup-maker, but I sure do enjoy them, especially in this weather. The perfect way to enjoy a cozy night-in is with a bowl of simple but heart-warming soup!
Recently, I was lucky to try the line of Idahoan® Steakhouse® Soups and boy, are they delicious!
The Idahoan Steakhouse Soups come in four creamy flavors, and I have tried all but one so far.
- Cheddar Broccoli Potato Soup
- Creamy Potato Soup
- Loaded Potato Soup
- Cheddar Potato Soup
Idahoan Steakhouse Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful. All you have to do is boil water in a saucepan and cook the soup mix for five minutes. Yes, five minutes, and you are on your way to the flavorful, slow-cooked taste of restaurant-quality soup right at home. Soup-time in five – beat that!!
This soup is thick and creamy and I love the bits of real potatoes in every bite. Something as good as this probably doesn’t need any accompaniments, but lately, I like to add something spicy and crunchy on top.
These crunchy roasted chickpeas have been flavored with a spicy harissa seasoning mix and they are the best vegan and gluten-free snack. Plus, it is so easy to make at home. You can use chickpeas from a can or soak and cook dried chickpeas until soft.
Harissa is a hot African chili spice mix and can be easily made at home. All you need are any kind of dried red chilies, paprika, cumin, coriander seeds, garlic powder and caraway seeds. Simply roast the spices lightly and grind to a fine powder. This homemade harissa spice mix can be used as a dry spice rub or flavoring agent for curries, soups, and more.
These spicy harissa roasted chickpeas are a great snack on their own, but they’re the absolute bomb scattered over the creamy Idahoan Steakhouse Soups. Together with the soup, it makes for a flavorful and hearty meal.
- Whole dried red chilies - 8-10
- Smoky paprika powder - 1 tbsp
- Cumin seeds - 2 tsp
- Coriander seeds - 2 tsp
- Caraway seeds - 2 tsp
- Garlic powder - 1 tsp
- Coarse salt - ½ tsp
- Chickpeas - 2 cups, boiled (see Notes)
- Olive oil - 1 tbsp
- Pre-heat the oven to 400 deg.F and line a baking sheet with parchment paper. Set aside.
- In a small skillet, dry roast the chilies, paprika, cumin, coriander and caraway on low heat for a couple of minutes. Cool and grind with garlic powder and salt in a spice grinder. You can store the harissa spice mix in a small glass bottle.
- Drain boiled chickpeas and dry on a clean kitchen towel. You can remove skins if desired or leave them on.
- Toss chickpeas with 2-3 tbsp of the harissa spice mix. Layer chickpeas in a single layer on the baking sheet. Drizzle olive oil on top.
- Roast for 20-25 minutes or until crunchy. Make sure to toss the chickpeas once or twice during roasting.
- Store cooled harissa roasted chickpeas in an airtight container. Enjoy them as a snack or as a topping for soups, salads, etc.
I loved how the spicy roasted chickpeas paired with the creamy potato soups. Do give it a try!
Don’t forget to PIN & SAVE this recipe for later.
Have you tried roasted chickpeas? Do try this harissa flavored vegan chickpeas snack and definitely try them as a topping for the Idahoan Steakhouse Soups. If you are looking for a cozy Valentine’s Day meal to surprise your loved one with, then the roasted chickpeas topped soups are a great, fuss-free option.
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.