Harrisa chickpea soup

Nice to see some sunshine and longer days but it’s still a bit nippy, and there’s nothing like a bowl of good hot soup with some spicy harissa to get you warmed up. Any greens will do – use spring greens, kale, cavolo nero or even sprouting broccoli.


188 per serving


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1cm fresh root ginger, finely chopped
  • 200g butternut squash or pumpkin, flesh diced
  • 400g can of chickpeas, drained and rinsed
  • 1 tbsp harissa paste
  • 800ml chicken stock
  • large bunch of greens, shredded
  • squeeze of lemon juice (optional)
  • handful of chopped parsley leaves
  • flaked sea salt
  • freshly ground black pepper


  1. Heat the olive oil in a large saucepan. Add the onion and fry it gently for a few minutes over a medium heat, until it’s starting to brown around the edges. Add the garlic cloves, ginger, butternut squash or pumpkin and the chickpeas, together with the harissa paste. Stir to make sure everything is covered with the paste, then pour in the chicken stock and season with salt and pepper.

  2. Cover the pan and simmer the soup for 5 minutes, then add the greens. Put the lid on the pan again and simmer for another 5–7 minutes until the greens are tender.

  3. Taste to check the seasoning and add a squeeze of lemon juice if you think the soup needs it. Serve, sprinkled with the chopped parsley leaves.