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.
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.
Nutrition
Serving: 1servingCalories: 306kcalCarbohydrates: 46gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1178mgPotassium: 448mgFiber: 9gSugar: 6gVitamin A: 5940IUVitamin C: 13mgCalcium: 81mgIron: 3mg