Spiced tomato, chickpeas and couscous soup Recipe

Ingredients

• 1 tbs olive oil
• 1 onion, chopped
• 2 carrots (about 200 g in total), diced
• 3 stalks celery , diced
• 2-3 tbs harissa*
• 1 tsp cumin
• 700 ml vegetable stock from 1 cube
• 400 g chopped canned tomatoes
• 2 tbs tomato purée
• 400 g canned chickpeas, washed and drained
• 2 tbs couscous
• ½ small bunch parsley , chopped
• Harissa:
• 10-12 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 tsp salt
• 2 tbs olive oil
• 1 tsp ground coriander
• 1 tsp ground caraway seeds
• 1/2 tsp cumin

Directions

1.

Sauté onion, carrots and celery for a few minutes in olive oil.

2.

Add harissa* and cumin, stir.

3.

Add all other ingredients, except couscous and parsley, stir, cover the pot and cook on low heat for about 15 minutes.

4.

Stir in the couscous, cook the soup for another 5 minutes.

5.

Before serving, sprinkle the soup with chopped parsley.

*Harissa:

1.

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

2.

In a food processor blend chili peppers, garlic, salt, and olive oil.

3.

Add remaining spices and blend to form a smooth paste.

4.

Drizzle a small amount of olive oil on top to keep fresh.

5.

Store in airtight container and keep for a month in the refrigerator.