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Chickpea Harissa Vegetable Soup

Chickpea Harissa Vegetable Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Mediterranean
  • Diet: Vegan

With zucchini, red peppers, carrots, tomatoes and a mix of fragrant dried spices, this vegan chickpea harissa vegetable soup is spicy and satisfying.

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, roughly chopped
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 3 tablespoons harissa
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 128 ounce can crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 2 medium zucchini, diced
  • 114.5 ounce can chickpeas, drained and rinsed
  • Chopped fresh parsley for serving

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onions and carrots and sauté for 4 minutes until the onions start to soften. Add the peppers and continue cooking for 2-3 minutes.
  2. Add the garlic, harissa, cumin, paprika, salt and pepper and sauté for 1-2 minutes until fragrant.
  3. Pour in the tomatoes, vegetable broth and water and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
  4. Add the zucchini and chickpeas and continue simmering for 10 minutes, letting the soup thicken slightly.
  5. Divide the soup into bowls and top with chopped parsley before serving.

Notes

Store the soup in the refrigerator up to 5 days or in the freezer up to 1 month.

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Mediterranean
  • Diet: Vegan

Keywords: spicy vegetable soup, chickpea vegetable soup, chickpea tomato soup