Harissa and Chickpea soup
This is a lovely soup that changes over the seasons as new vegetables are ready to harvest. Feel free to swap vegetables if you have something else at home, peppers and zucchini works well too. With both potato and chickpeas, it is filling and great for lunches or picnics. This recipe makes two large main course portions or 4 smaller portions, perfect as a starter. Harissa is a North African spice mixture or paste. It isn't overly spicy but has warming notes that make this soup a real comforter.
Equipment
- 1 pot min 2 litre
Ingredients
- 500 ml Water
- 1 Stock cube (for 500ml)
- 1 tsp Cold pressed rapeseed oil
- 1 Medium sized Onion
- 1 Large Potato
- 1-2 Carrots
- 1 Celery stalk
- 240 g Chickpeas (tin or home prepared)
- 1 tin Crushed tomatoes
- 3 tsp Harissa spice mix or paste to taste
- 1 clove garlic
- 1 tsp paprika
- 1 tbsp Cumin
- Salt to taste
- Parsley (cilantro) for serving
Instructions
- Pour the water in your pot, add the stock cube and a tsp of rapeseed oil.500 ml Water, 1 Stock cube (for 500ml)
- Chop Onion, potatoes and carrots into cubes and add to the pot. Bring to boil1 Medium sized Onion, 1 Large Potato, 1-2 Carrots
- Add the harissa spice mix or paste and the tin of tomatoes. Leave to simmer for 10 minutes3 tsp Harissa spice mix or paste, 1 tin Crushed tomatoes
- Add drained Chickpeas, sliced celery stalk, garlic, paprika and cumin. Leave to simmer for another 10 minutes until Potatoes are soft. Salt to taste.1 Celery stalk, 240 g Chickpeas (tin or home prepared), 1 clove garlic, 1 tsp paprika, 1 tbsp Cumin, Salt to taste
- Serve decorated with a little bit of parsley on top. A crusty roll is lovely as a side.Parsley (cilantro) for serving
Notes
This recipe is naturally vegan. Always add spices and salt a little bit at a time to get the soup seasoned to your taste.