The lunch edit 973

Harissa Chickpea and Tomato Soup

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

4 servings · 12 ingredients · 4 steps

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Harissa Chickpea and Tomato Soup, plated and ready to serve. — The finished recipe. Harissa Chickpea and Tomato Soup

Ingredients 1 to 6 for harissa chickpea and tomato soup arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for harissa chickpea and tomato soup arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Harissa Chickpea and Tomato Soup, preparation step 1: Soften the chopped onion and the carrot in small dice in the oil for ten minutes over a medium heat. — Step 1. Soften the chopped onion and the carrot in small dice in the oil for ten minutes over a medium heat.

Harissa Chickpea and Tomato Soup, preparation step 2: Add the garlic, cumin and harissa and stir for one minute, then the tomatoes, chickpeas and water. — Step 2. Add the garlic, cumin and harissa and stir for one minute, then the tomatoes, chickpeas and water.

Harissa Chickpea and Tomato Soup, preparation step 3: Simmer for twenty minutes. Crush a ladleful of the chickpeas against the side of the pan to thicken it a little. — Step 3. Simmer for twenty minutes. Crush a ladleful of the chickpeas against the side of the pan to thicken it a little.

The finished harissa chickpea and tomato soup. — Step 4. Add the lemon, salt to taste and the coriander torn over.

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