Harissa Braised Bean, Chickpea and Lentil Soup

A simple, nourishing and flavour packed one pot dish to warm you up, and feed your family and friends. A one pot wonder like this develops in flavour over time, so make it on the weekend and enjoy through the week.

 Serves 4


¼ cup olive oil

1 onion, sliced

2 clove garlic

250g green beans, trimmed


2 tbsp harissa paste

2 tins diced tomato

750mL vegetable stock

1 tin lentils, drained

1 tin chickpeas, drained

1 cup pitted Kalamata olives

2 handfuls baby spinach or chopped sliverbeet leaves

1 cup coriander, roughly chopped

Juice 1 lemon

300g natural Coco Tribe yoghurt

Good quality olive oil to drizzle

 Sourdough or flat bread to serve if desired


In a larger saucepan, add the oil, onion, garlic and green beans. Season with a good pinch of salt, stir well then cover and cook over a medium to high heat for 5 minutes. Remove the lid, add the harissa and stir through well. Replace the lid and cook for 5 more minutes stirring once. The beans should be breaking down slightly and the aromas delightful. Add the tomato and stock, cook uncovered for 20 minutes over a low heat until the beans are quite soft. Add the lentils, chickpeas, olives and spinach and cook for 3 more minutes, till the leaves wilt and allow the flavours develop.

When ready to serve, stir through the coriander, lemon and adjust the seasoning.

Serve the soup topped with a generous spoon of Coco Tribe Natural yoghurt and a drizzle of olive oil.

Recipe created by Tom Walton