easy chickpea harissa soup
Easy chickpea harissa soup is the healthy, plant-based recipe to turn to when you want flavorful soup, but the clock replies, 'no way.'
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups & Stews
- Cuisine: North African
- Diet: Vegan
Ingredients
- 1 medium onion, diced
- 2 medium carrots, diced (about 1 cup)
- 6 cloves of garlic, peeled and pressed
- 1 – 2 Tbsp. harissa paste
- 1 Tbsp. cumin
- 3 – 15 oz. (400 gm.) cans of chickpeas (don’t drain them)
- 1 ½ cups of vegetable broth or water
- 2 Tbsp. lemon juice
Instructions
- Heat a medium soup pot to medium-high heat.
- Add the onions and carrots and suttee them until they begin to soften (5-8 minutes).
- Add the garlic, harissa paste, and cumin and stir to cover the onions and carrots (about 30 seconds).
- Add the chickpeas and their liquid directly into the pot and add the vegetable broth.
- Stir and allow the soup to simmer for 10 minutes.
- Turn it off the heat and add the lemon juice.
- Serve with your favorite toppings such as toasted bread cubes, additional harissa paste, lemon wedges, olives, or vegan hemp parmesan.
Notes
- 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