Chickpea Soup Recipe with Harissa

Fiery chickpea and harissa soup

  • serves 4
  • Easy

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.



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


  • 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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Nutritional Information

  • Kcals 188
  • Fat 5.7g
  • Carbs 23.1g
  • Fibre 8.6g
  • Protein 6.8g
  • Salt 1g