Fiery chickpea and harissa soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 onion, chopped
- olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- ½ tsp ground cumin
- 2 tbsp harissa
- 400g tin chickpeas, drained
- 750ml vegetable stock
- 2 tbsp tomato purée
- a handful of leaves parsley, chopped
Method
- STEP 1
Cook the onion in 1 tbsp of olive oil until softened. Add the carrot and celery and cook for 5 minutes. Stir in the cumin and harissa and cook for a minute. Add the rest of the ingredients, season and bring to a simmer. Cook for 15 minutes then stir in the parsley before serving.
