easy chickpea harissa soup

easy chickpea harissa soup is topped with avocado, chives, harissa paste, celery, lemon slices, and toasted bread cubes.

Easy chickpea harissa soup is the healthy, plant-based recipe to turn to when you want flavorful soup, but the clock replies, 'no way.'


  • 1 medium onion, diced
  • 2 medium carrots, diced (about 1 cup)
  • 6 cloves of garlic, peeled and pressed
  • 12 Tbsp. harissa paste
  • 1 Tbsp. cumin
  • 315 oz. (400 gm.) cans of chickpeas (don’t drain them)
  • 1 ½ cups of vegetable broth or water
  • 2 Tbsp. lemon juice


  1. Heat a medium soup pot to medium-high heat.
  2. Add the onions and carrots and suttee them until they begin to soften (5-8 minutes).
  3. Add the garlic, harissa paste, and cumin and stir to cover the onions and carrots (about 30 seconds).
  4. Add the chickpeas and their liquid directly into the pot and add the vegetable broth.
  5. Stir and allow the soup to simmer for 10 minutes.
  6. Turn it off the heat and add the lemon juice.
  7. Serve with your favorite toppings such as toasted bread cubes, additional harissa paste, lemon wedges, olives, or vegan hemp parmesan.


  • Make your own red pepper harissa paste or look for it in bigger supermarkets or specialty shops. You can also use harissa seasoning along with a teaspoon of tomato paste as a substitution.
  • If you find the soup too thin, try scooping up a cup of the simmering soup and using your blender to puree it, then adding it back into the soup.
  • Soup too spicy, try calming it down with a teaspoon of agave syrup, date paste, or another liquid sweetener.

Keywords: chickpea harissa soup

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