Harissa Chickpea and Lentil Soup | CookOS

Harissa Chickpea and Lentil Soup

Name: Harissa Chickpea and Lentil Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: North African
Ingredients: 1 dried ancho or chipotle chili pepper; 1 cup canned or jarred roasted red bell peppers, drained; 3 garlic cloves, peeled; 1 tbsp tomato paste; 1 tsp ground cumin; ½ tsp coriander; ½ tsp smoked paprika; 4 cups chicken or vegetable broth; 1 cup green or brown lentils; 1 (15.5 oz) can chickpeas, drained and rinsed; 1 tsp salt; ¼ cup fresh cilantro, chopped; 4 lime wedges, for garnish

Harissa Chickpea and Lentil Soup is a North African-inspired bowl combining slow-cooked lentils and chickpeas with roasted red peppers and warm harissa spices. Built on the foundation of Tunisian lablabi, it delivers bold, savory depth with a hearty-healthy profile.

🌍North African 🥗Vegan 🥗Vegetarian 🏷️Slow cook 🏷️Tunisian Lablabi

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Total

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 dried ancho or chipotle chili pepper
1 cup canned or jarred roasted red bell peppers, drained
3 garlic cloves, peeled
1 tbsp tomato paste
1 tsp ground cumin
½ tsp coriander
½ tsp smoked paprika
4 cups chicken or vegetable broth
1 cup green or brown lentils
1 (15.5 oz) can chickpeas, drained and rinsed
1 tsp salt
¼ cup fresh cilantro, chopped
4 lime wedges, for garnish

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Instructions

1
Soak chili pepper in hot water until soft, about 15-20 minutes, then drain.
2
Place soaked chili pepper, roasted red peppers, garlic, tomato paste, cumin, coriander, and smoked paprika in a food processor. Blend on high until smooth, about 30 seconds.
3
Divide broth and harissa paste (reserve 2 tbsp of harissa paste for garnish, optional) between two Suvie pans, whisking to combine (to streamline this process you can mix everything in a large bowl and then divide the soup between the two Suvie pans).
4
Rinse and sort lentils. Divide lentils and chickpeas between the two pans and season with salt. Insert both pans into your Suvie. Input settings, and cook now or schedule.
5
After the cook, divide soup evenly between 4 bowls and season to taste with salt and pepper. Garnish soup with reserved harissa paste, cilantro, and lime wedges before serving.

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Tips & Notes

Pro tips

Toast the dried chili pepper lightly before blending to deepen its flavor and reduce raw heat.
Add broth gradually and simmer lentils for 25–35 minutes until tender but not mushy; they continue cooking slightly as the soup cools.
Taste and adjust harissa intensity after 20 minutes of simmering—harissa flavors intensify as they meld, so avoid over-seasoning early.
For a thicker, stew-like consistency, mash some chickpeas and lentils against the side of the pot with the back of a spoon.

Substitutions

Dried ancho or chipotle chili → 1–2 tsp harissa paste (reduces fresh-pepper flavor but speeds prep)
Roasted red bell peppers → fresh diced tomatoes or 1 tbsp tomato paste + ¼ cup water (less sweet, more acidic)
Green or brown lentils → red lentils (cook 15–20 minutes; soup will be creamier and less structured)
Chicken broth → vegetable broth (shifts to fully vegan; use same quantity)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; reheat gently on the stovetop with additional broth if needed. Freezes well for up to 3 months.

Common Questions

Can I make this soup vegetarian or vegan?

Yes. Use vegetable broth instead of chicken broth, and the recipe is naturally vegan-friendly since it relies on lentils and chickpeas for protein.

How do I make harissa paste if I don't have it bottled?

Blend the dried ancho or chipotle chili pepper with garlic, tomato paste, cumin, coriander, and smoked paprika to create a homemade harissa base.

Can I use dried lentils instead of canned chickpeas?

Yes. Use 1 cup dried green or brown lentils (as listed) and one 15.5 oz can of chickpeas, or replace both with 2 cups total of dried legumes, increasing cooking time to 45–60 minutes.

How long does this soup keep?

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding broth if it thickens. Freezes well for up to 3 months.

What's the difference between this and traditional lablabi?

Traditional lablabi is typically served with bread and topped with a raw egg; this version is a standalone, broth-based soup that captures the harissa and chickpea essence.