Winter squash & chickpea soup with sage, harissa, and hazelnuts
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Armenian cuisine
This soup may be the result of cooking too many Yotam Ottolenghi recipes over the years and the fact that I now love to add specialty Middle Eastern ingredients to all of my vegetable dishes. Or it came about because I needed to exercise some pseudo painterly inclinations and play with bright colors and pure aesthetics while stuck inside during a snowstorm. The actual recipe was inspired by a pureed chickpea and sage soup I found in Cuisine Nicoise: Sun-Kissed Cooking From the French Riviera by Hillary Davis (the blogger behind Marche Dimanche). I love the confluence of seemingly disparate flavors in this smoky sweet bisque. And, by the way, harissa? I can't seem to stop adding it to dishes.
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