NORTH AFRICAN SOUP

NORTH AFRICAN SOUP

Think of this soup like a minestrone but with lots of big, bold North African flavours. Rose harissa is a fantastic ingredient to keep in your fridge – the smallest amount brings so many extra layers of taste. Chickpeas and aubergine add body, replacing the need for pasta or meat to make this a satisfying one-bowl meal.

INGREDIENTS

SERVES: 4

1 tbsp olive oil

2 medium onions, diced

4 garlic cloves, finely chopped

2 tsp ground cumin

1 tsp ground coriander

3 tsp rose harissa paste

2 tbsp tomato purée

1.2 litres fresh vegetable stock

400g tin chopped tomatoes

450g aubergines, diced

300g courgettes, diced

400g tin chickpeas, rinsed and drained (240g drained weight)

150g frozen broad beans

2 handfuls of coriander leaves, roughly chopped

Finely grated zest of 1 lemon

Sea salt and freshly ground black pepper

METHOD

1: Heat the oil in a large non-stick saucepan over a high heat. When hot, add the onions and cook for 5 minutes, adding a splash of water if they start to stick. Add the garlic and cook for 2 minutes, stirring occasionally.

2: Lower the heat a little and stir through the cumin and ground coriander. Cook, stirring, for 1 minute and then add the rose harissa and tomato purée and stir over the heat for another minute.

3: Add the veg stock, tinned tomatoes, aubergines, courgettes and chickpeas. Bring to the boil, lower the heat and simmer for 20–30 minutes.

4: Add the broad beans, chopped coriander and lemon zest. Remove from the heat and season with salt and pepper to taste. Ladle into warmed large bowls to serve.

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INGREDIENTS

SERVES: 4

1 tbsp olive oil

2 medium onions, diced

4 garlic cloves, finely chopped

2 tsp ground cumin

1 tsp ground coriander

3 tsp rose harissa paste

2 tbsp tomato purée

1.2 litres fresh vegetable stock

400g tin chopped tomatoes

450g aubergines, diced

300g courgettes, diced

400g tin chickpeas, rinsed and drained (240g drained weight)

150g frozen broad beans

2 handfuls of coriander leaves, roughly chopped

Finely grated zest of 1 lemon

Sea salt and freshly ground black pepper

METHOD

1: Heat the oil in a large non-stick saucepan over a high heat. When hot, add the onions and cook for 5 minutes, adding a splash of water if they start to stick. Add the garlic and cook for 2 minutes, stirring occasionally.

2: Lower the heat a little and stir through the cumin and ground coriander. Cook, stirring, for 1 minute and then add the rose harissa and tomato purée and stir over the heat for another minute.

3: Add the veg stock, tinned tomatoes, aubergines, courgettes and chickpeas. Bring to the boil, lower the heat and simmer for 20–30 minutes.

4: Add the broad beans, chopped coriander and lemon zest. Remove from the heat and season with salt and pepper to taste. Ladle into warmed large bowls to serve.

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  • email

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