Description
A bold, spicy vegetable soup packed with chickpeas, harissa, and warming spices — hearty, healthy, and full of flavor. This North African-inspired recipe is vegan, gluten-free, and perfect for a comforting dinner that’s both nutritious and delicious.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 zucchini, chopped
Main Ingredients
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
Spices & Seasoning
- 1–2 teaspoons harissa paste (adjust to taste)
- 1 teaspoon cumin
- Salt & pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and sliced carrot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Vegetables and Chickpeas: Stir in the chopped zucchini, drained chickpeas, canned diced tomatoes (with juices), vegetable broth, harissa paste, and ground cumin. Mix well to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for 20–25 minutes. This allows the flavors to meld and the vegetables to become tender.
- Season and Garnish: Taste the soup and adjust seasoning with salt, pepper, and additional harissa if desired. Ladle the soup into bowls and sprinkle fresh parsley on top before serving.
Notes
- Add kale or spinach to the soup during the last 5 minutes of simmering for extra color and nutrients.
- Use mild harissa paste to reduce the heat level if preferred.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: North African-inspired
