Chickpea Harissa Soup
This vegan chickpea harissa soup is packed with plant-based protein, fiber and so much flavor! Served over couscous for a filling, simple weeknight dinner.
If you love hearty chickpea soups as much as I do, you’ll love this chickpea harissa soup. After seeing a version in the New York Times, I knew I wanted to create a simpler, plant-based version.
Chickpeas are one of my favorite beans to add in soups. They star in my popular lemon chickpea orzo soup recipe and my chickpea and stars soup. I love how hearty and thick they are, perfect for flavorful broths like this one. If you liked my Moroccan Lentil and Chickpea soup using harissa paste, then you’ll want to try this one.
The secret is adding the entire can of chickpeas to the soup, as the liquid from the canned chickpeas helps to thicken the soup naturally, without adding any cream, cheese, or other thickeners.
See below for more details, or scroll down to the full recipe below.
Using Harissa Paste
Harissa paste is a spicy, aromatic condiment or sauce originating in North Africa and used in Middle Eastern cooking. It’s typically made from a blend of red chilies, garlic, olive oil, and spices like cumin, coriander, and caraway seeds.
You can find it at most grocery stores or online. Trader Joe’s has it, and I grabbed a jar at Whole Foods. The brand Mina has a mild harissa paste if you want to make a less spicy soup.
I don’t recommend skipping the harissa paste as it gives much of the flavor in this chickpea harissa soup recipe.
How to Make this Chickpea Harissa Soup
Cook the Couscous
Cook the couscous in water or broth, then set aside
Cook the aromatics
Saute the onion, carrot, garlic and celery until softened, then add in the spices and cook until toasted. Add the chickpeas with their liquid.
Add the broth and herbs
Add the broth and cook until warmed through about 10 minutes. Add the cilantro and lemon juice.
Serve
Divide cooked couscous into bowls, then top with the chickpea soup. Garnish with more chopped cilantro, if desired.
Tips for Success
You can make this soup as spicy or as mild as you’d like. When making for kids, I suggest using only a tablespoon of harissa paste or use a mild version.
Adding the entire contents of the canned chickpeas with their liquid helps to thicken the soup naturally.
You can serve over rice or cooked pasta, but the couscous adds a nice texture to the soup and I recommend using it. You can use larger Israeli-style couscous or regular couscous.
More Chickpea Soup Recipes
If you make this chickpea harissa soup, make sure to come back to leave a rating and a comment. Your feedback helps other readers!
Chickpea Harissa Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 white or yellow onion, finely diced
- 2 medium carrots, peeled and sliced
- 2 large garlic cloves, minced
- 2 celery stalks, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons harissa paste
- 2 15 ounce cans chickpeas (not drained!)
- 3 cups vegetable broth
- 1/2 cup finely chopped cilantro
- 1/2 large lemon, juiced
- 2 cups cooked Israeli or regular couscous
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and a generous pinch of salt. Cook, stirring often, until onion is slightly softened, about 8 minutes.
- Add in the carrot, garlic, and celery and cook another 5 minutes, stirring often.
- Add the spices: cumin, smoked paprika, harissa paste. Cook another minute or two, stirring often.
- Add the chickpeas with their liquid and vegetable broth and reduce heat to low, cooking for 10 minutes until warmed through. Stir in the cilantro and lemon juice. Taste, adjusting for salt as needed. Depending on your broth, you may not need additional salt.
- Divide the cooked couscous into 4 bowls and top with the chickpea soup.