Moroccan Tomato, Chickpea and Harissa Soup
Makes: 2 | Prep: 10 minutes | Cook: 10 minutes | Difficulty: Easy
Ingredients
- 3 tbsp olive oil
- 1 brown onion, chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp cumin
- 2 pkts Rosella Tomato Roasted Pepper Soup
- 2 tbsp Harissa Paste
- 2 tsp honey
- 1 x 400ml tin coconut milk
- 2 x 400g can chickpeas, drained and rinsed
- Salt and pepper to taste
- Coriander leaves and crumbled goat’s cheese, to serve
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METHOD:
Step 1
Heat a tablespoon of oil in a large saucepan over medium heat. Add one quarter of the chickpeas, a pinch of salt and cook, stirring until the chickpeas are golden and crispy, about 5 minutes. Remove chickpeas from pan and set aside.
Step 2
Heat the remaining 2 tablespoons of olive oil over in the same pan, on medium heat. Cook onion and garlic until onion is beginning to caramelise. Add paprika and cumin and cook for another minute. Add two packets of Rosella Tomato Roasted Pepper Soup, harissa paste, and honey. Cook for a further 5 minutes, or until heated through and reduced.
Step 3
Remove soup from the heat. Add the uncooked chickpeas and blend the soup with a stick blender.
Step 4
Return the pot to the stove, turn heat to low and add coconut milk, bring to a gentle simmer, then divide among bowls. Serve soup topped with crispy chickpeas, coriander leaves and goat cheese.
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