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This soup comes together in no time and packs a nutritional punch. The creaminess comes from blending half of the chickpeas and the rest give a chunky texture.

Speedy Chickpea and Harissa Soup

Blend up the tomatoes, harissa, a tin of drained chickpeas, red peppers, tomato purée and 2 tbsp of tahini. Start with less harissa, if you prefer less heat. 

Blend until smooth, then transfer to a saucepan to heat through. Drain the other tin of chickpeas and add them to the pot. Fill the tomato tin with water and pour it into the pot. 

Use a fork or a potato masher to mash up the chickpeas a little. They should have a chunky texture and some can still be whole. Season well with salt and pepper. Make sure the soup is heated through well. 

To serve, drizzle more tahini and harissa over the top, a sprinkle of sesame seeds and parsley.

Creamy Spinach Miso Orecchiette

Shakshuka Inspired Gnocchi

Chilli Flakes

Chopped Tomatoes

Coriander

Chickpea

Drained Cooked Chickpeas

Tofu

Firm Tofu

Frozen Pea

Garlic

Garlic Bulb

Pasta

Gnocchi

Ground Coriander

Ground Cumin

Harissa

Jarred Red Pepper

Lemon

Nutritional Yeast

Olive Oil

Onion

Orecchiette

Parsley

Smoked Paprika

Spinach

Tahini

Tinned Plum Tomato

Toasted Sesame Seed

Tomato Purée

Vegan Cream Cheese

Miso Paste

White Miso

Peas are the forgotten hero of this pasta sauce. They’re delicious little protein packed balls that are cheap, long lasting in the freezer and quick to prepare.

Creamy Spinach & Miso Orecchiette

This dish is inspired by the flavours of shakshuka, a Middle Eastern and North African dish full of tomatoes and spices. I added some lemony tofu crumbles too.

Shakshuka-Inspired Gnocchi

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

Vegan

Lunch

Dinner

Blend up the tomatoes, harissa, a tin of drained chickpeas, red peppers, tomato purée and 2 tbsp of tahini. Start with less harissa, if you prefer less heat.

Blend until smooth, then transfer to a saucepan to heat through. Drain the other tin of chickpeas and add them to the pot. Fill the tomato tin with water and pour it into the pot.

Use a fork or a potato masher to mash up the chickpeas a little. They should have a chunky texture and some can still be whole. Season well with salt and pepper. Make sure the soup is heated through well.

To serve, drizzle more tahini and harissa over the top, a sprinkle of sesame seeds and parsley.

Healthy

Speedy

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Tablespoon

Recipes

Speedy Chickpea and Harissa Soup, soup, chickpea soup, chickpea and harissa soup, easy soup recipe, chickpea recipe, vegan recipe, vegan

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Soups

Chickpeas

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Speedy Chickpea and Harissa Soup

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