Harissalı Nohutlu Sebze Çorbası

Warm up with a bowl of this incredibly flavorful and satisfying **Vegan Chickpea Harissa Vegetable Soup**. Bursting with vibrant vegetables like zucchini, red peppers, and carrots, simmered in a rich tomato broth infused with aromatic dried spices and the exotic kick of harissa, this soup is a true comfort in a bowl. It’s not just delicious; it’s also packed with plant-based goodness and hearty chickpeas, making it a filling and nutritious meal for any day of the week.

An Introduction to Cozy Soups

In my culinary philosophy, soup serves a dual purpose: it’s a delightful way to find warmth and comfort, and an effortless method to significantly boost your daily vegetable intake. These objectives are easily achieved with almost any vegetable soup, but some recipes truly elevate the experience.

A simple tomato-based broth provides an ideal canvas for creativity, allowing you to incorporate a wide array of vegetables you might have on hand. Think broccoli, green beans, cauliflower, potatoes, spinach, or kale – the possibilities are endless. The beauty of a good vegetable soup lies in its adaptability and nutritional richness.

Why This Harissa Soup is Special

While any vegetable soup is a step towards wholesome eating, the secret to making one truly memorable lies in selecting a few star ingredients that introduce unique flavors and textures. This particular Chickpea Harissa Vegetable Soup is designed for those moments when you crave not just warmth, but also a bold kick of flavor that invigorates your palate.

What sets this recipe apart is its ability to satisfy multiple cravings simultaneously. The robust combination of fragrant spices and a generous helping of harissa delivers a delightful spicy heat, perfectly balanced with the comforting warmth of a simmering soup. Furthermore, the inclusion of protein-packed chickpeas ensures that each spoonful is incredibly filling and satisfying, transforming a simple vegetable soup into a substantial and hearty meal.

It’s the perfect harmony of temperature warmth and fiery spice, promising a deeply comforting and flavorful culinary journey.

Essential Ingredients For Spicy Vegetable Soup

This recipe relies on a combination of fresh vegetables and pantry staples, all chosen to create a balanced, flavorful, and hearty soup. Here’s a breakdown of what you’ll need:

• Olive Oil: The foundational fat for sautéing, adding a touch of richness and aiding in flavor development.
• Onions: Diced yellow onions are sautéed to create a sweet and savory aromatic base, essential for any good soup.
• Carrots: Peeled and diced, carrots provide natural sweetness, vibrant color, and a pleasant texture. I prefer them to retain a slight bite even after simmering, adding to the soup’s robust mouthfeel.
• Red Bell Pepper: Diced red bell peppers contribute a lovely sweetness and a pop of color, complementing the savory and spicy elements.
• Garlic: Minced garlic cloves are crucial for depth of flavor, adding a pungent and warm note that pairs wonderfully with the spices.
• Harissa: The star of the show! A few tablespoons of this spicy red chili paste infuse the tomato broth with its signature complex heat and North African flair. Adjust the amount to your preferred spice level.
• Spices: A carefully selected mix of dried seasonings, including **cumin** for earthy warmth, **paprika** for smoky depth and color, **kosher salt** to enhance all flavors, and **black pepper** for a subtle bite.
• Crushed Tomatoes: A 28-ounce can of crushed tomatoes forms the rich, slightly tangy foundation of our broth, giving it body and a lovely red hue.
• Low-Sodium Vegetable Broth: Using a good quality low-sodium vegetable broth allows you to control the overall saltiness of the soup while providing a robust liquid base.
• Water: Used to thin the soup to the perfect consistency and balance the intensity of the broth.
• Zucchini: Medium zucchini, diced, is added towards the end of the simmering process to ensure it cooks through but retains some texture and freshness, preventing it from becoming overly soft.
• Chickpeas: A 14.5-ounce can of chickpeas, drained and thoroughly rinsed, provides a substantial source of plant-based protein and fiber, making the soup incredibly filling and hearty. They absorb the flavors beautifully.
• Fresh Parsley: Chopped fresh parsley serves as a bright and fragrant garnish, adding a touch of freshness that contrasts beautifully with the soup’s richness.

How To Make Chickpea Harissa Vegetable Soup

Creating this flavorful vegan harissa soup is a straightforward process, perfect for both novice and experienced cooks. Follow these steps for a delicious and satisfying meal:

1. Sauté Aromatics: Begin by heating the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Once shimmering, add the roughly chopped onions and diced carrots. Sauté them for about 4-5 minutes, stirring occasionally, until the onions become soft and translucent, and the carrots start to slightly tenderize. This step builds the foundational flavors of your soup.
2. Incorporate Bell Peppers: Next, add the diced red bell peppers to the pan. Continue sautéing for another 2-3 minutes. The peppers will soften slightly and release their sweet aromas, integrating with the onions and carrots.
3. Infuse with Garlic and Spices: Stir in the minced garlic, harissa paste, cumin, paprika, kosher salt, and black pepper. Cook for just 1-2 minutes, stirring constantly. Be careful not to burn the garlic. This brief sautéing allows the spices to bloom, releasing their full fragrance and deepening their flavors, creating an incredibly aromatic base for your broth.
4. Build the Broth: Pour in the crushed tomatoes, low-sodium vegetable broth, and water. Stir everything together thoroughly, ensuring all the delicious bits from the bottom of the pan are incorporated. Bring the mixture to a rolling boil over medium-high heat.
5. Simmer and Develop Flavors: Once boiling, reduce the heat to low, cover the pot, and let the soup gently simmer for 10 minutes. This initial simmer allows the base flavors to meld and deepen, creating a cohesive and rich broth.
6. Add Final Vegetables and Legumes: After the first simmer, remove the lid and add the diced zucchini and drained and rinsed chickpeas. Stir them into the soup, then continue to simmer for another 10 minutes, uncovered. During this final simmer, the zucchini will cook to tender-crisp perfection, and the chickpeas will absorb the wonderful spicy, tomatoey flavors. The soup will also naturally reduce and thicken slightly to a perfect consistency.
7. Garnish and Serve: Once the soup has reached your desired consistency and the vegetables are tender, remove it from the heat. Ladle generous portions into bowls. Before serving, sprinkle each bowl with a generous amount of freshly chopped parsley for a bright, herbaceous finish that perfectly complements the rich and spicy flavors.

How To Store Leftovers

One of the many benefits of this hearty soup is how well it keeps, making it an excellent candidate for meal prepping. The flavors often deepen and meld even further after a day or two!

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 5 days. When reheating, gently warm it on the stovetop over medium-low heat or in the microwave until heated through. If it thickens too much, you can add a splash of vegetable broth or water.
• Freezing: If you plan to store the soup for a longer period, freezing is an excellent option. For best results, freeze it in individual portion sizes. This method allows you to thaw only what you need, minimizing waste and making quick meals incredibly convenient.
  • Freezing Method: Pour cooled soup into freezer-safe containers, heavy-duty freezer bags (laid flat), or silicone soup trays. I am a big fan of these silicone soup trays for freezing perfect portions. Once frozen solid, you can pop out the soup blocks and transfer them to a larger freezer bag to save space.
  • Freezer Duration: Properly stored, the soup will keep well in the freezer for up to 3 months without significant loss of quality.
  • Thawing and Reheating: To reheat from frozen, you can either thaw the soup overnight in the refrigerator or gently reheat it directly from frozen in a saucepan over low heat, stirring occasionally, until it’s bubbling and hot.

Having a stash of this delicious soup in your freezer means a wholesome, homemade meal is always just minutes away!

More Vegetable Soup Recipes

If you loved this hearty soup, you might enjoy exploring other comforting and nutritious vegetable-based recipes:

• Hearty Vegetable Soup: A classic, comforting soup packed with seasonal vegetables.
• White Bean Sweet Potato Tomato Kale Soup: A vibrant and nutritious soup with a delightful blend of flavors and textures.
• One Pot Quinoa Chili: A robust and filling chili that’s perfect for a satisfying plant-based meal.
• Tomato Carrot Lentil Soup: A wholesome and earthy soup, rich in plant-based protein and fiber.

This recipe is proudly featured as part of my comprehensive guide to easy chickpea recipes for every meal, which includes a diverse range of soups, salads, mains, and versatile side dishes.

Chickpea Harissa Vegetable Soup

Rated 4.80 out of 5 stars by 5 users.

By
Paige Adams

Prep:

5 minutes
mins

Cook:

35 minutes
mins

Total:

40 minutes
mins

Servings:
4

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With zucchini, red peppers, carrots, tomatoes and a mix of fragrant dried spices, this vegan chickpea harissa vegetable soup is spicy and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, roughly chopped
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 3 tablespoons harissa
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1-28 ounce can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 cup water
• 2 medium zucchini, diced
• 1-14.5 ounce can chickpeas, drained and rinsed
• Chopped fresh parsley for serving

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onions and carrots and sauté for 4 minutes until the onions start to soften. Add the peppers and continue cooking for 2-3 minutes.
2. Add the garlic, harissa, cumin, paprika, salt and pepper and sauté for 1-2 minutes until fragrant.
3. Pour in the tomatoes, vegetable broth and water and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the zucchini and chickpeas and continue simmering for 10 minutes, letting the soup thicken slightly.
5. Divide the soup into bowls and top with chopped parsley before serving.

Notes

Store the soup in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition

Calories: 200kcal |
Carbohydrates: 30g |
Protein: 9g |
Fat: 6g |
Saturated Fat: 1g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 3g |
Sodium: 1053mg |
Potassium: 670mg |
Fiber: 9g |
Sugar: 9g |
Vitamin A: 6446IU |
Vitamin C: 62mg |
Calcium: 84mg |
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Soup

Cuisine:
Mediterranean

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