Yield: 4 to 6 servings
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, peeled and diced small
3 large carrots, peeled and diced medium
3 celery stalks, diced medium
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 large garlic cloves, peeled and roughly chopped
1 tablespoon lemon zest, grated on a Microplane
3 tablespoons harissa, plus more to taste
1 pound potatoes (your choice), cut into ½-inch cubes
1 (15.5-ounce) cans chickpeas (do not drain)
4 cups chicken stock or vegetable stock
1 (16–ounce) bag frozen spinach (loose leaf, not a block)
1 tablespoon sherry vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup plain Greek yogurt, sour cream or crème fraiche
Add the olive oil, onions, carrots, celery, salt and pepper to a 5.5 quart Dutch oven or small pot and cook over medium heat, stirring occasionally, until onions are soft and translucent, 10 to 12 minutes.
Add the garlic, lemon zest and harissa. Stir and cook until fragrant, 1 minute.
Add the potatoes, chickpeas (with their liquid) and stock. Cover and increase the heat to high to bring to a boil. Once at a boil, reduce the heat to low and simmer until the potatoes are cooked through, approximately 15 minutes.
Remove from heat and stir in the frozen spinach until fully incorporated and thawed. Stir in vinegar and season to taste with salt and pepper and additional vinegar.
Serve in bowls topped with a dollop of yogurt and, if you’re game, stir in additional harissa.