Moroccan chunky chickpea and harissa soup

Moroccan chunky chickpea and harissa soup

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 onion, diced
2 celery stalks, diced into 1 cm pieces
1 carrot, diced into 1 cm cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
1 teaspoon harissa paste, (see note)
pinch saffron, optional
750ml vegetable or chicken stock
125ml tomato puree
400g tinned chickpeas, drained and rinsed
420g tinned lentils, drained and rinsed
1/4 cup fresh coriander, chopped

Method

  1. Heat the oil in a large heavy-based saucepan over a medium–high heat. Sauté the onion, celery and carrot until softened, approximately 5–6 minutes.
  2. Add the spices, harissa paste and saffron, if using, and cook until fragrant, approximately 2–3 minutes. Stir in the stock and tomato puree and bring to the boil.
  3. Season, reduce the heat and simmer for 15–20 minutes, stirring often. Add the chickpeas, lentils and coriander and heat through. Check the seasoning and serve hot.

Note

  • Harissa is a type of chilli paste that can be bought from Middle Eastern food stores and some supermarkets.
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