Moroccan style spiced chickpea & tomato soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
A spiced and warming Autumnal soup.
Course:
Soup, Vegetarian
Cuisine:
Middle Eastern
Keyword:
harissa soup
Servings: 2
Ingredients
- 2 tbsp Olive oil
- 1 Onion finely chopped finely chopped
- 2 Cloves of garlic finely chopped
- 2 Sticks of celery finely chopped
- 1 Carrot peeled & finely chopped
- 1/2 tsp Turmeric
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Rosemary finely chopped
- 1 tbsp Harissa paste
- 450 g Tinned chickpeas drained and rinsed under cold water
- 450 g Tinned chopped tomatoes
- 500 ml Hot vegetable stock
- 1/2 bunch Coriander roughly chopped
- Salt & pepper to taste
Instructions
-
1. Fry the onion, garlic, celery & carrot in the olive oil in a saucepan until the vegetables start to soften (5 mins approx),
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2. Add in the Harissa, the spices and cooked chickpeas, frying for a further 2 minutes,
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3. Pour in the chopped tinned tomatoes and the hot stock, bring to the boil,
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4. Turn the soup to a steady simmer and cook for a further 15 minutes,
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5. Remove the soup from the heat and add in the chopped coriander and seasoning
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6. Serve with bread/pittas/flatbreads.