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
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Spiced tomato, chickpeas and couscous soup
Time: 10 minutes prep, 20 minutes cook
Servings: 4 servings
Directions
- Sauté onion, carrots and celery for a few minutes in olive oil.
- Add harissa* and cumin, stir.
- Add all other ingredients, except couscous and parsley, stir, cover the pot and cook on low heat for about 15 minutes.
- Stir in the couscous, cook the soup for another 5 minutes.
- Before serving, sprinkle the soup with chopped parsley.
- *Harissa:
- Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
- In a food processor blend chili peppers, garlic, salt, and olive oil.
- Add remaining spices and blend to form a smooth paste.
- Drizzle a small amount of olive oil on top to keep fresh.
- Store in airtight container and keep for a month in the refrigerator.
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Summary
Couscous adds a wonderful texture to this Moroccan-spiced tomato soup.