Moroccan Tomato and Harissa soup

Photography byt Steve Brown

Ingredients

• 90ml Olive Oil
• 450g Onion, finely chopped (3 med onions)
• 4 cloves Garlic, finely chopped
• 4 level teaspoons ground Cumin
• 1/2 level teaspoon Harissa Paste (or to taste
• 1 cup of cooked chickpeas or Garbanzo beans.

• 2 level Tablespoons Tomato Paste
• 2 x 400g tins chopped Tomatoes
• 1 inch fresh Ginger, peeled and chopped
• 2 teaspoons Sugar
• 1.5 - 2 litres Chicken Stock
• Freshly ground pepper and Salt to taste
• 6 Tablespoons roughly chopped Coriander

Method

Serves: 4

1.      Sizzle the Onions with olive oil on a low temperature for 5 minutes until soft.

2.      Add Garlic and Cumin, cook for 30 seconds then add the Harissa paste and Tomato paste. Cook for 1 minute.

3.      Add Tomatoes, Ginger, Sugar and Stock. Simmer gently for 20 minutes.

4.      Allow the mixture to cool slightly and then blend in a blender until smooth.

5.      Then add the chickpeas and use a hand blender to crush the chickpeas but still keep it quite chunky.

6.      Season to taste with Salt and Pepper.

7.      Add chopped Coriander. Serve soup in bowls.