Olive Magazine
Chickpea Soup Recipe with Harissa

Fiery chickpea and harissa soup

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A fast-to-make and easy spicy soup made with chickpeas. This vegetarian recipe, gets its heat from harissa, the hot chilli pepper paste from Morocco. Ready quickly in 20 minutes.

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal188
low infat5.7g
carbs23.1g
fibre8.6g
protein6.8g
salt1g
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Ingredients

  • 1 onion, chopped
  • olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • ½ tsp ground cumin
  • 2 tbsp harissa
  • 400g tin chickpeas, drained
  • 750ml vegetable stock
  • 2 tbsp tomato purée
  • a handful of leaves parsley, chopped

Method

  • STEP 1

    Cook the onion in 1 tbsp of olive oil until softened. Add the carrot and celery and cook for 5 minutes. Stir in the cumin and harissa and cook for a minute. Add the rest of the ingredients, season and bring to a simmer. Cook for 15 minutes then stir in the parsley before serving.

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