Harissa Chickpea and Tomato Soup

Make harissa chickpea and tomato soup, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
720 g Chickpeas, tinned and drained (Three 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.)
800 g Chopped tomatoes, tinned
150 g Onion
200 g Carrot
3 cloves, about 9 g Garlic
4 tsp (24 g) Harissa paste
2 tsp (4 g) Ground cumin
15 g Olive oil
500 ml Water
Juice of half Lemon juice
A handful Fresh coriander
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion and the carrot in small dice in the oil for ten minutes over a medium heat.
2. Add the garlic, cumin and harissa and stir for one minute, then the tomatoes, chickpeas and water.
3. Simmer for twenty minutes. Crush a ladleful of the chickpeas against the side of the pan to thicken it a little.
4. Add the lemon, salt to taste and the coriander torn over.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/harissa-chickpea-tomato-soup

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