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Hearty harira soup
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½ tbsp sunflower oil
1 large onion, chopped
2 carrots, peeled and diced
2 sticks celery, diced
1 tsp ground coriander
1 tsp ground cumin
½ tsp sweet smoked paprika
¼ tsp ground turmeric
400g can chopped Italian tomatoes with olive oil & garlic
400ml vegetable stock
2 tbsp tomato purée
400g can chickpeas, drained and rinsed
400g can lentils, drained and rinsed
2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
25g pack flat leaf parsley, stalks and leaves chopped separately
1. Warm the oil in a medium casserole dish, or heavy-based pan, over a medium heat. Add the onion, carrot and celery then cook for 8-10 minutes until softened.
2. Add the ground coriander, cumin, paprika and turmeric and fry for 30 seconds before adding the chopped tomatoes, vegetable stock and tomato purée, followed by the chickpeas and lentils. Stir through the harissa, then cover and simmer for 15 minutes.
3. Remove from the heat, then stir through the parsley stalks and most of the leaves. Ladle into bowls and top with the remaining parsley. Serve with flatbreads, if liked.
Typical values per serving:
3 of your 5 a day; high in fibre.
This recipe was first published in October 2019.