By Claire
Nutritional Info(100g)
- Sunflower oil
- Onion
- Cumin
- Harissa
- Harissa
- Chopped tomatoes
- Chickpeas
- Vegetable stock
- Black pepper
Moroccan-style soup
Ingredients
- 2 tbsp olive or sunflower oil
- 1 large onion, finely sliced
- 1 tsp ground cumin
- 2 tbsp harissa paste, ideally rose harissa
- 400g tin chopped tomatoes
- 400g tin chickpeas or lentils, drained and rinsed
- 600ml water or stock, made with 1 chicken or vegetable stock cube
- salt and freshly ground black pepper
Method
-
Heat the oil in a large saucepan and gently fry the onion for 6–8 minutes, or until softened and lightly browned, stirring regularly. Add the cumin and harrisa paste and cook for 1 minute more, stirring constantly.
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Add the tomatoes to the pan and bring to a simmer. Cook for 2 minutes, stirring constantly.
-
Tip in the chickpeas or lentils and stir in the water or stock. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season well with salt and freshly ground black pepper.
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Moroccan-style soup