Chickpea Harissa Soup
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This simple chickpea harissa soup is the perfect vegetarian dinner for a weeknight. Loaded with fresh veggies, smoky fire-roasted tomatoes, canned chickpeas, and a blend of fragrant spices, it’s so easy to make and flavorful!
I love creating flavor-forward meat-free meals, especially those that are simple enough to whip up on a busy weeknight, like this chickpea harissa soup. Adding chickpeas to a recipe is a great way to make it more filling – it’s the same trick I use in my lemon risotto with herb roasted chickpeas recipe. Just one can of chickpeas turns a side dish into a main course.
This is a soup recipe I make often, as it’s great for meal prep. I can make it at the beginning of the week to have lunches and quick dinners on hand. The flavors develop even more overnight, so leftovers are the best.
Key ingredients needed
- Harissa: Harissa is a delicious smoky chili paste that originated from Tunisia, North Africa. It is typically made with roasted red peppers, garlic, olive oil, and various spices, but some varieties may have rose petals or sun-dried tomatoes. For this chickpea harissa soup, I used harissa paste from a jar, but homemade would also be delicious. Just keep in mind that every harissa paste recipe or jar is a little different, so make sure you taste a small amount before adding it to the pot as some can be very spicy!
- Chickpeas: To keep it simple, I used canned chickpeas. If you prefer to use dried chickpeas, make sure they have been soaked and cooked before adding them to the soup.
- Broth: Any low-sodium vegetable broth works here. Chicken stock is another great option.
- Fire-roasted tomatoes: Harissa paste is naturally sweet and smoky, but a can of fire-roasted tomatoes adds another layer of that smoky flavor. Make sure you buy ones that don’t contain any added ingredients, like chiles or salt.
What to serve with chickpea harissa soup
If you’re in the mood for a lighter meal or appetizer, I recommend serving this harissa chickpea soup with just a garnish of fresh cilantro and mint.
For a more substantial meal, try serving each portion with some rice or cooked pearled couscous drizzled with a bit of olive oil. Other pasta works, too. My golden turmeric rice recipe also goes really well with this soup. We also love a few slices of crusty garlic bread to sop up all that delicious broth!
Chickpea Harissa Soup Recipe
Ingredients
- 2 tablespoons olive oil
- ½ medium yellow onion (diced)
- 1 medium red bell pepper (chopped)
- 1 large carrot (chopped)
- 1 stalk celery (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon ground turmeric
- 1 cinnamon stick
- 1-2 tablespoons harissa paste (to taste)
- 15 ounce can fire roasted tomatoes
- 15 ounce can chickpeas (drained and rinsed)
- 3 cups vegetable stock
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- ¼ cup cilantro (chopped)
- 2 tablespoons fresh mint (chopped)
- Cooked pearl couscous, rice, or crusty bread (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. When shimmering, add the onion and cook for 5-7 minutes, until softened.2 tablespoons olive oil, ½ medium yellow onion
- Add the bell pepper, carrot, celery, garlic, spices and harissa paste. Sauté for another 2-3 minutes or until fragrant.1 medium red bell pepper, 1 large carrot, 1 stalk celery, 3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon ground turmeric, 1 cinnamon stick, 1-2 tablespoons harissa paste
- Add the fire-roasted tomatoes, chickpeas, stock, and sugar. Season with salt and black pepper to taste.15 ounce can fire roasted tomatoes , 15 ounce can chickpeas, 1 teaspoon sugar, 3 cups vegetable stock
- Bring to a boil then reduce the heat to low and simmer for 10-15 minutes or until the vegetables have softened. Serve warm topped with cilantro and mint.2 tablespoons fresh mint, ¼ cup cilantro
Video
Nutrition
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Wonderful flavor!
Thanks, Stacey!
Can ground cinnamon be used instead of a cinnamon stick? If so, how much?
A ½ teaspoon should do the trick!