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Pantry-friendly and full of protein, we love this creamy one-pot vegan soup.

Creamy Harissa Chickpea Soup

Coconut and chickpeas make a magical combination, especially in this easy weeknight soup. Full of plant-based protein and layered with smoky, sweet, and nutty flavors, this is a super pantry-friendly meal, too! Don’t skip the garnishes, they add color and freshness to this hearty dish.

Chef Tip: Letting the coconut milk reduce a bit adds an unctuous, stewy consistency that we can’t get enough of.


Olive oil

1 medium onion, chopped

4-5 cloves of garlic, sliced


½ cup canned crushed fire-roasted tomatoes

1 (15 oz.) can of chickpeas

1 cup vegetable broth

1 (15 oz.) can of coconut milk

Haven’s Kitchen Zippy Chili Harissa

3-4 sprigs of mint

1 lime, cut into wedges

1 small red onion, thinly sliced

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Heat a glug of oil in a medium-large soup pot or a small Dutch oven over medium heat and sauté the onions and garlic with a pinch of salt until they are tender


Add the tomatoes and sauté for a minute, then add the chickpeas


Add the broth and bring to a simmer. Add the coconut milk and reduce the heat to medium-low


Let the coconut milk reduce for about five minutes, then remove the pot from heat and squeeze in about ½ a pouch of the Harissa sauce


Ladle the soup into bowls and garnish with mint, lime wedges, and onions

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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