Spicy Vegan Lentil and Chickpea Soup
Lentil and chickpea soup with Moroccan vibes powered by spicy rose harissa, cumin and coriander makes for a delicious vegan lunch or dinner.
This boldly flavoured soup will come together in a little under an hour, and it is easy to scale up and will keep in the fridge for up to a week.
Vegan/Vegetarian Spicy Chickpea Soup
I love me a good bowl of soup and my site is littered with them.
Everything from Welsh cawl to Hungarian gulyásleves (Goulash) and Polish Zupa Ogorkawa to French Soupe au Pistou make regular appearances on our table.
This delicious tomato, lentil and chickpea soup has become a new favourite recently; it has Moroccan influences, and it's vegan/vegetarian too.
The recipe picks up a great deal of complexity and a bit of spicy heat thanks to rose harissa paste, which is complemented with cumin, coriander and cinnamon.
A little lemon juice adds tartness that balances this dish beautifully.
This recipe takes around an hour to make, but it is very easy, and it is great for cooking in advance and reheating later.
Frequently Asked Questions
Can I use different types of lentils?
Yes... this recipe works equally well with red and yellow lentils.
Do I need to soak the lentils for a long time?
No, lengthy soaking of lentils is not required in this recipe, provided that you use brown, red or yellow lentils.
Do I have to use rose harissa?
No, regular harissa paste works equally well, although it will change the flaovur a little.
Can I use chopped tinned tomatoes?
Yes, I just prefer to use larger plum tomatoes in this recipe. You get bigger chunks of tomato in the final soup, and at a cheaper price point, they tend to be of a better quality than chopped tomatoes.
Can I use dried chickpeas?
Not really; the timing for this recipe is built on tinned chickpeas. You would need to rebuild the methodology and timing completely if you wanted to use dried chickpeas.
Can I make this in advance?
Yes, it is a good recipe for scaling up and cooking in advance. It will last for around 1 week in the fridge.
However, you will need to add more liquid (water or stock) as you reheat each subsequent portion.
Serving Suggestions
This is a simple and magical bowl of lentil and chickpea soup, and like so many bowls of soup, all it needs is some bread!
I like to cut up some flatbread or pita bread, drizzle it with olive oil, sprinkle with coarse sea salt and throw it in an air fryer for 4-5 minutes to crisp up.
But you should absolutely go with whatever you fancy; it will never be wrong!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan, with a lid.
- Stirring and serving spoons.
- A fork.
- Sieve/colander.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Spicy Moroccan(ish) Lentil and Chickpea Soup Recipe
Ingredients
- 400 g Tin of Chickpeas 14oz
- 75 g Brown Lentils ½ Cup
- 1 Medium Onion 150g
- 3 Garlic Cloves
- 20 g Coriander ¾ Cup
- 2 tablespoon Rose Harissa
- 1 teaspoon Ground Cumin
- ⅛ teaspoon Ground Cinnamon
- ¼ teaspoon Salt (or more to taste)
- 200 g Tin of Plum Tomatoes 7oz
- 500 ml Vegetable Stock 2 Cups
- 1 tablespoon Lemon Juice
- 2 tablespoon Olive Oil
Instructions
- Drain the chickpeas in a sieve or colander, but do not rinse them.
- Soak the lentils in water whilst you prepare the rest of the ingredients.
- Cut the onion in half, peel it and then cut it into a 1cm (just under ½") dice.
- Heat the olive oil in a 20cm or 8" saucepan over a medium heat, add the onions and cook for 7-8 minutes, or until they start to become golden at the edges.
- Peel and finely dice the garlic cloves.
- Finely chop the coriander.
- Add the garlic and harissa paste to the onions and cook for 1-2 minutes, stirring constantly.
- Add the cumin, cinnamon, salt and most of the coriander, reserving a little for garnish, and stir to combine.
- Add the stock, plum tomatoes and lemon juice, stir and use a fork to mash the tomatoes against the side of the pan.
- Add the chickpeas, drain and add the lentils, stir, have a taste and add more salt if required.
- Add a lid, reduce the heat to medium-low and cook for 35-40 minutes.
- Remove the lid and mash some of the chickpeas and lentils to thicken the sauce a little, then serve with the reserved coriander.
