Harissa Butternut Bisque with Green Apple Slaw & Crispy Chickpeas

Harissa Butternut Bisque

with Green Apple Slaw & Crispy Chickpeas

dinner

Dinner Squash Nuts Leafy Greens Fruit Beans/Legumes Soup Middle Eastern Soy-Free High-Protein Gluten-Free Winter Recipes Spring Recipes Seasonal Menu
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
610
FAT
24g
CARBOHYDRATES
72g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 green apple
  3. 4 oz curly kale
  4. 2 oz Castelvetrano olives
  5. 13.4 oz chickpeas
  6. 6 oz butternut squash cubes
  7. 5.5 oz coconut milk
  8. 1 tbsp harissa paste
  9. 2 tbsp red wine vinegar
  10. 1 tbsp vegetable oil*
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Medium pot
  • Blender

INSTRUCTIONS

1
Prepare the vegetables

Preheat oven to 425°F. Peel and roughly chop the onion. Cut just half the apple into matchsticks, then dice the other half. Destem the curly kale and roughly chop into bite-sized pieces. Check the Castelvetrano olives for pits, then roughly chop. Drain, rinse, and dry the chickpeas with paper towels. Reserve ¼ cup of chickpeas for step 3.

2
Roast the chickpeas

Add the remaining chickpeas to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt. Bake until crispy and browned in places, about 12 to 15 minutes.

3
Begin the bisque

Place a medium pot over medium heat with 1 tbsp vegetable oil. Once hot, add the chopped onion, just the diced apple, and butternut squash cubes. Cook, stirring frequently, until butternut is tender, about 5 to 8 minutes. Stir in the reserved ¼ cup of chickpeas.

4
Blend until smooth

Add the coconut milk, harissa paste, and 1 cup water to the pot with the butternut squash. Cook until simmering, about 1 to 3 minutes. Carefully pour or ladle the butternut bisque into a blender and purée until smooth, about 1 to 3 minutes. Taste and adjust seasoning with salt.

5
Make the slaw

In a large bowl, combine the chopped kale and 1 tbsp olive oil. Using your hands, massage the kale until tender. Add the apple matchsticks, red wine vinegar, and a pinch of salt and pepper. Gently toss to coat.

6
Serve

Divide butternut bisque between large bowls. Top the green apple slaw and crispy chickpeas. Sprinkle with chopped olives. Serve with any remaining green apple slaw on the side. Soup’s on!