Harissa Chickpea Soup with Coconut

Harissa Chickpea Soup with Coconut_Hero


This harissa chickpea soup with coconut is smoky, sweet, and oh so easy to make. Topped with a charred vegetable salad, it’s an amazing combination of flavors.

Harissa Chickpea Soup with Coconut_MidPage – 1

This harissa chickpea soup is unbelievably easy to make and you only need a few ingredients. Load this soup up with sweet potato and plenty of spices, including harissa, extra chili powder, and a few sprinkles of cayenne powder for extra spice.

Harissa Chickpea Soup with Coconut_MidPage

The best part of this chickpea soup recipe is the charred veggie salad. My biggest issue with vegetable soup is that the green veggies always end up a bit too overcooked for my liking. This charred vegetable topping solves that problem! Instead of cooking the green vegetables in the soup, you char them briefly in the oven as the soup cooks. Next, toss the vegetables with fresh parsley, a minced jalapeño, and lime juice. The charred vegetables are served warm on top of the soup. It gives the perfect amount of smokiness and a perfect tender-crisp bite to the soup. The lime juice and parsley add a bright finish to the soup.

How to Make this Harissa Chickpea Soup with Coconut:

You are going to love how simple this recipe is. First, prepare the soup. Sauté onions until golden brown. Add sweet potatoes (you don’t even need to peel them!) and cook until they begin to soften. Next, add chickpeas and cook briefly. Season liberally with salt, pepper, harissa powder, chili powder, and cayenne powder. From there, add stock and bring to a boil. Simmer the soup for 30 minutes until reduced and thickened slightly. Throw in a can of coconut milk and let it cook for 10 or 15 minutes more.

While the soup cooks, whip up your charred vegetable salad. First, combine the minced jalapeño, lime juice, and minced parsley in a bowl and season with salt. Next, arrange the vegetables on a baking sheet, drizzle with oil, and season with salt and pepper. Transfer to the broiler for 3-5 minutes until charred all over. Don’t overcook them! They should be bright green. Toss the charred vegetables with the aromatics and lime juice and set aside.

Serve it up by piling the warm herby charred salad on top of the soup!

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Harissa Chickpea Soup with Coconut

This harissa chickpea soup with coconut is smoky, sweet, and oh so easy to make. Topped with a charred vegetable salad, it's an amazing combination of flavors.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 481kcal

Equipment

  • Large pot
  • Sheet pan

Ingredients

  • 2 teaspoons oil for sautéing
  • 1 yellow onion peeled and diced
  • 1 large sweet potato scrubbed and small-diced
  • 2 15- ounce cans of chickpeas drained and rinsed
  • 1 tablespoon harissa powder
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • ½ teaspoon cayenne powder more or less to taste
  • 4 cups vegetable stock
  • 15- ounce can light coconut milk
  • Salt and pepper to taste

Charred Vegetables:

  • 12 ounces green beans trimmed and broken in half
  • 1 zucchini trimmed and diced
  • 1 tablespoon olive oil
  • 1 jalapeño trimmed and minced
  • ½ cup fresh parsley leaves minced
  • 1 lime juiced
  • Salt and pepper to taste

Instructions

Start the Soup:

  • Heat the oil in a wide pot over medium heat. Add the onion and cook, often stirring, for 7-8 minutes until it softens.
  • Add the sweet potato and cook, stirring regularly, for 5 minutes until it begins to brown around the edges. Add the chickpeas and toss briefly until just warmed.
  • Season everything in the pot with salt and pepper. Add the harissa powder, chili powder, paprika, and cayenne (if using) and cook for 45 seconds until fragrant.

Simmer the Soup:

  • Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes until reduced and thickened—taste and season to your preferences.

Finish the Soup:

  • Add the coconut milk to the soup and cook for an additional 10-15 minutes.

Prepare the Charred Vegetables:

  • In a bowl, combine the parsley, jalapeño, and lime juice and season with salt. Set aside.
  • Arrange the green beans and zucchini on a sheet pan and drizzle with oil—season with salt and pepper. Transfer to the broiler and cook for 3-5 minutes. It may take longer depending on your broiler. Keep an eye on the vegetables. Once the green beans and zucchini char around the edges, remove them from the broiler. They should still be bright green.
  • Add the charred vegetables to the bowl of prepared aromatics and toss to coat—taste and season to your preferences.

To Serve:

  • Ladle the soup into bowls and pile the charred vegetables on top. Enjoy!

Nutrition

Calories: 481kcal | Carbohydrates: 64g | Protein: 19g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Sodium: 231mg | Potassium: 1197mg | Fiber: 16g | Sugar: 14g | Vitamin A: 10177IU | Vitamin C: 40mg | Calcium: 153mg | Iron: 6mg
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