Harissa Chickpea and Tomato Soup
Makes 4 servings

INGREDIENTS
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

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.

RECIPE NOTES
Without a stock cube it needs proper salting, probably more than a teaspoon across the pan. Taste at the end, not the start, because the tomatoes reduce.
Harissa pastes vary from mild to alarming. Four teaspoons of a supermarket rose harissa is warm rather than hot. Start with two if the jar is unfamiliar.

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