Cook rice according to pack instructions. Meanwhile, heat oil in large pan and cook onion and peppers for 10mins until softened. Stir in garlic, ginger, spices and harissa, cooking for 1min, then add tomatoes and 750ml water. Bring to boil, cover and simmer for 10mins.
Using stick blender or food processor, blitz soup, then return to pan and add chick peas and cooked rice. Cook for 2-3mins to heat through, season and stir in lemon zest and juice. Divide between 4 bowls and top with spoonful of yogurt and sprig of coriander leaves.