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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!

Looking for more vegan recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!




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