Chickpea Harissa Soup

4 servings


30 minutes

total time


3 tablespoons extra-virgin olive oil

1 large yellow onion, diced (about 1/2 cup)

1 large carrot, diced (about 1/4 cup)

Kosher salt

6 garlic cloves, peeled and thinly sliced

1 tablespoon ground cumin

1 to 2 tablespoons harissa, or to taste

2 (14-ounce) cans chickpeas

2 tablespoons lemon juice

Honey, to taste (optional)

Toppings (optional): More lemon juice, celery, celery leaves, herbs (cilantro, parsley, mint), capers, pitted olives, croutons or bread crumbs, soft-boiled egg


Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.

Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.


Serving Size




Total Fat

16 g

Saturated Fat

2 g

Unsaturated Fat

12 g

Trans Fat

0 g




610 mg

Total Carbohydrate

51 g

Dietary Fiber

14 g

Total Sugars

10 g


15 g

4 servings


30 minutes

total time
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