Step 1

Heat the oil in a large saucepan over medium heat. Add the onions and carrots and sauté for 4 minutes until the onions start to soften. Add the peppers and continue cooking for 2-3 minutes.

Step 2

Add the garlic, harissa, cumin, paprika, salt and pepper and sauté for 1-2 minutes until fragrant.

Step 3

Pour in the tomatoes, vegetable broth and water and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.

Step 4

Add the zucchini and chickpeas and continue simmering for 10 minutes, letting the soup thicken slightly.

Step 5

Divide the soup into bowls and top with chopped parsley before serving.