Makes: 4 servings
Nutrition: per portion 221 Kcal; Fat: 9,68 gr; saturated fats: 1,38 gr; monounsaturated fats: 5,36 gr; polyunsaturated fats: 0,67 gr; carbohydrates: 19,8 gr; Sugars: 3,45 gr; Fiber: 6,32 gr; Protein: 10,23 gr; salt: 3,1 gr

Preparation & Cooking time: 20 mins


  • 2 tbsp olive oil
  • 2 cloves garlic, peeled and minced
  • 1 large white onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 tsp harissa paste
  • 150 gr chopped tomatoes
  • 400gr cooked chickpeas
  • 600 ml vegetable stock (I dissolved 2 cube stock of vegetable stock into boiled water)
  • Black pepper, to taste
  • Chopped fresh cilantro and fresh lemon wedges, for serving


1 Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until the onion is soft. (To save time, mince the garlic while the onion is cooking.) Then add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.

2 Add in the vegetable stock, chickpeas, tomatoes, harissa paste, cumin, cinnamon and bring to a simmer. (While the soup is coming to a simmer, chop the cilantro, and slice the lemon wedges.)

3 Taste and season with your desired amount of salt and pepper. (I used a generous pinch of each.)

4 Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.

TIP | you can use other white beans for this recipe.

Harissa |
A mixture of spices typical of the Maghreb, used to season couscous, pasta and soups; it is usually a paste made of paprika and cayenne pepper, cumin, caraway, ground coriander and salt, enfolded and preserved in olive oil.


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