This simple chickpea harissa soup is the perfect vegetarian weeknight meal! Loaded with fresh veggies, smoky fire roasted tomatoes, canned chickpeas and a blend of fragrant spices, it’s healthy, so easy to make and just as flavorful!
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.