Avocado Soup with Harissa Chickpeas

Avocado soup topped with harissa chickpeas

Yes, you heard me correctly – Avocado Soup! It’s delicious! This is another soup that is easily adapted and great for using up bits and pieces languishing in your fridge or store cupboard. Not enough chickpeas to make a topping and create a broth? Replace with white beans, or potato, celery, carrots – whatever you have to hand. It’s all about building up flavour and texture, so feel free to experiment and find a blend that works for you. Play about with the toppings too. Although I roasted chickpeas, you could use tortilla chips, a Graze box, traditional croutons or simply chop some fresh veg to add some crunch.

Avocado soups can be served chilled or warm. I like to serve this one warm ie immediately. That’s just personal preference though (plus I’m very impatient) so there is no reason why this version can’t be served chilled.

Avocado Soup with Harissa Chickpeas

Serves 2 generous portions, 3 polite ones

Difficulty Easy

Suitable for Vegetarian, Vegan and Gluten-free diets

For the roasted chickpeas

  • 1 tin chickpeas
  • Spray oil
  • 1 heaped teaspoon of harissa or any other spices you fancy
  • Salt and pepper to taste

For the soup

  • 2 ripe avocados
  • 0.5 can of chickpeas
  • 3 shallots, finely chopped
  • 500 ml vegetable stock {I used Kallø very low salt organic vegetable cubes}
  • Jalapeño peppers – to taste {I used three slices from a jar}
  • 1 tbsp garlic infused rapeseed oil – I used Borderfields. {Alternatively used a olive oil and 1 clove of garlic}
  • A chunk of red pepper – finely chopped {I had about 1/4 of a pepper in the fridge so added that}
  • A dash of lemon juice
  • 1 tbsp yogurt {use a vegan one if catering for vegans :)}
  • Salt and pepper or salt mix (eg chilli and garlic salt)


For the roasted chickpeas

  1. Make your chickpeas first by draining the can and patting dry – get them as dry as possible.
  2. Place on a baking tray, spray with oil, just enough for a gentle coating and massage the spices in. I used a heaped teaspoon of harissa paste, but you could use any you like eg Cajun or Jerk seasoning.
  3. Place in the cold oven then turn it on to Fan 180. Cook for 20 minutes or until brown and crispy. I check how they’re doing around the 15 minute mark, give them a shake and return to the oven to finish cooking.
  4. Once crispy, remove from the tray to prevent further cooking as they could char.
  5. Season to taste if required. I rarely add salt and pepper but that’s just personal preference.

For the soup

  1. Place the oil in a pan and heat, add the shallots and garlic. Cook on a gentle heat until soft but not brown. If the shallots start to catch, just add a splash of water to loosen.
  2. Add your chickpeas and jalapeños, stir well then add the stock. Bring to the boil and then simmer for 10 minutes.
  3. Add the pepper then allow the broth to cool until it is lukewarm.
  4. Transfer the broth to the blender, add your avocado, seasoning, a good dash of lemon and blend until smooth.
  5. Taste and add more seasoning if needed.
  6. Serve and top with yogurt, chickpeas and a wee dash of chilli.

This is quite a substantial soup, so can easily be eaten on its own. If I’m having a sandwich too, I tend to go for a spicy quesadilla as that compliments the flavours beautifully.


Val x

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