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!
Ingredients2 tablespoons olive oil
½ medium yellow onion, diced
1 medium red bell pepper, chopped
1 large carrot, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon ground turmeric
1 cinnamon stick
1-2 tablespoons harissa paste, to taste
15 ounce can fire roasted tomatoes
15 ounce can chickpeas, drained and rinsed
3 cups vegetable stock
1 teaspoon sugar
Salt and freshly ground black pepper
¼ cup cilantro, chopped
2 tablespoons fresh mint, chopped
Cooked pearl couscous, rice, or crusty bread, for serving
Method* Heat olive oil in a large pot over medium heat. When shimmering, add the onion and cook for 5-7 minutes, until softened.
* Add the bell pepper, carrot, celery, garlic, spices and harissa paste. Sauté for another 2-3 minutes or until fragrant.
* Add the fire-roasted tomatoes, chickpeas, stock, and sugar. Season with salt and black pepper to taste.
* 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.