Spicy Chickpea and Bulgur Soup recipes

Ingredients

• 2 tablespoons olive oil
• 2 small onions, cut into 3/8-inch / 1-cm dice
• 4 cloves garlic, crushed
• 2 large carrots, peeled and cut into 3/8-inch / 1-cm dice
• 4 celery stalks, cut into 3/8-inch / 1-cm dice
• 2 tablespoons harissa paste
• 1 teaspoon freshly ground cumin
• 1 teaspoon freshly ground coriander
• 1 1/2 teaspoon whole caraway seeds
• 2 1/2 cups / 500 g drained cooked chickpeas (canned are fine)
• 4-5 cups / 1 liter+ water
• 3/4 cup / 100 g coarse bulgur wheat
• 3 teaspoons fine grain salt, or to taste
• black pepper
• 3 1/2 oz / 100 g feta, broken into large chunks
• 1/4 cup / 60 g crème fraîche
• 1 cup / 15 g cilantro leaves, coarsely chopped
• 1/2 cup / 15 g mint leaves
• 1/8 teaspoon fine grain salt
• mint
• cilantro
• celery leaves

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