Description
At its core, harissa tomato soup with crispy chickpeas is a modernized, fusion-inspired spin on traditional Mediterranean and North African tomato bisques. Standard tomato soup often relies on simple aromatics like onion, garlic, and fresh basil simmered in vegetable broth. While delicious, classic versions can sometimes lack depth or feel a bit one-dimensional.
Ingredients
Scale
For the Crispy Chickpeas
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp salt
- ⅛ tsp black pepper
For the Soup
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1–2 tbsp harissa paste, to taste
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 cups vegetable broth
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp sugar or honey, optional
- Salt and black pepper, to taste
- ¼ cup heavy cream or coconut milk, optional
- 1 tbsp lemon juice
For Garnishing
- Crispy chickpeas
- Fresh cilantro or parsley
- A drizzle of olive oil
- A little cream or yogurt, optional
- Lemon wedges
Instructions
- Make the crispy chickpeas:
Preheat the oven to 425°F (220°C). Pat the chickpeas very dry with a clean towel. Toss them with olive oil, smoked paprika, cumin, salt, and pepper. - Roast:
Spread the chickpeas on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crispy. - Start the soup:
Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds. - Add the harissa:
Stir in the harissa paste, smoked paprika, and cumin. Cook for about 1 minute to release the spices’ aroma. - Simmer:
Add the crushed tomatoes and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes. - Blend:
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer it to a blender and blend in batches. - Finish:
Stir in the lemon juice. Add cream or coconut milk if you want a richer, creamier soup. Taste and adjust the harissa, salt, pepper, or lemon juice. - Serve:
Ladle the soup into bowls and top generously with crispy chickpeas. Garnish with fresh herbs and a drizzle of olive oil.
Notes
Harissa varies in heat, so start with a small amount and add more to taste. For extra texture, reserve some chickpeas to add just before serving so they stay perfectly crispy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop & Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: ~280 kcal
Keywords: spicy tomato soup with roasted chickpeas, smoky harissa tomato soup, spicy tomato chickpea soup