Harissa-Spiced Chickpea & Lentil Soup
with Cilantro & Toasted Pitas
- Sesame
- Wheat
A cozy bowl with a kick: Lentils and chickpeas simmer with onion, carrot, garlic, tomato, and aromatic harissa powder for smoky-spicy depth. Gently mashed lentils and beans thicken the broth, while cilantro adds freshness. Serve with toasted pitas for dipping and scooping.
Ingredients
1 unit
Onion
6 ounce
Carrots
2 clove
Garlic
1 unit
Tomato
1 unit
Lentils
1 unit
Chickpeas
1 tablespoon
Harissa Powder
1 teaspoon
Smoked Paprika
1 unit
Tomato Paste
¼ ounce
Cilantro
2 unit
Pitas
(Contains: Sesame, Wheat)
2 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel, halve and dice onion into 1⁄4-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you’ll add them to the soup at different times!
• Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes. • Stir in garlic, harissa powder, smoked paprika, tomato paste, and 1⁄4 tsp sugar(1⁄2 tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.
• Add diced tomato, stock concentrates, lentils, 2 1⁄2 cups water(4 1⁄2 cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.
• While soup simmers, tear cilantro leaves from stems; discard stems. • Toast pitas. Drizzle with olive oil; season with salt and pepper.
• Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing! • Taste and season with additional salt and pepper.
• Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the harissa and smoky-spicy depth, though some found it mild; consider adjusting spices to taste 🌶️.
- Ease of prep: Quick and simple to make, with vegetables taking a bit longer to cook than expected.
- Suggestions: Try adding ground turkey meatballs, extra cilantro, or a dash of hot sauce for more flavor.
- Leftovers: Generous portions make for great leftovers; some found it even better the next day.
- Texture: For a thicker soup, mash some chickpeas and lentils; leave whole for a brothier consistency.
