Moroccan Chickpea Soup with Harissa
Warm, aromatic chickpea soup inspired by North African flavors, built on caramelized onions and celery, spiced with cumin and harissa, then brightened with lemon and fresh herbs. The broad beans add tender sweetness and textural contrast. Serve for weeknight dinners or casual entertaining; this version balances heat and citrus for accessible complexity. Quick enough for busy evenings, hearty enough to satisfy.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 tablespoons ground cumin
- 1 to 2 teaspoon, harissa
- 2 ½ cups hot vegetable stock
- 1 lb canned chopped tomatoes, drained if desired
- 1 lb canned chickpeas, rinsed and drained
- 7 oz broad beans, shelled, fresh or frozengreen peas OR cannellini beans1:1legumevegetable
frozen acceptable
- ½ lemon, juiced and zested
- 4 tablespoons fresh coriander or parsley, chopped
- salt
- black pepper
Instructions
- 1
Heat oil in large saucepan and fry onion and celery until softened.
- 2
Add cumin and fry briefly until fragrant.
- 3
Increase heat and add stock, tomatoes, chickpeas, and harissa.
- 4
Season with salt and pepper, then simmer.
- 5
Add broad beans and lemon juice, cook until beans are tender.
- 6
Taste and adjust seasoning.
- 7
Ladle into bowls and top with lemon zest and coriander or parsley.
- 8
Serve with bread.
Tips
Toast cumin briefly in hot oil to release oils and deepen flavor before adding liquid.
Taste harissa first: start with 1 teaspoon, add second teaspoon gradually if you prefer more heat.
If broad beans are large or not fully tender after 2 minutes, extend cooking by 1-2 minutes; frozen beans thaw quickly.
Good to Know
Refrigerate in airtight container up to 4 days. Soup keeps well; flavors deepen overnight.
Prepare through step 4 (before broad beans) up to 1 day ahead. Reheat gently and finish with beans and herbs.
Ladle hot into bowls with crusty bread, pita, or flatbread for dipping. Drizzle with olive oil if desired.
Common Mistakes
Do not skip browning onion and celery to avoid flat, watery base.
Do not omit toasting cumin to avoid bland spice flavor.
Do not overcook broad beans to avoid mushy texture; 2 minutes is usually enough for frozen.
Substitutions
frozen acceptable
FAQ
Can I make this soup vegan?
Yes. Use vegetable stock (confirm no animal products) and the recipe is naturally vegan. Serve with vegan bread or oil-based accompaniment instead of butter.
What if I don't have harissa?
Replace with 0.5 to 1 teaspoon cayenne, smoked paprika, or chili powder. You will lose the complex fermented depth, but heat and warmth remain.
How long does soup keep and can I freeze it?
Refrigerate up to 4 days. Freezes well up to 3 months; cool fully before freezing. Defrost overnight and reheat gently on stovetop, adding water if needed.