Good at any time of year, this chickpea soup is a delightful blend of flavours and colours.
1 Tbs olive oil
1 red onion, finely diced
2 tsp fresh ginger, peeled and finely sliced
1 celery stalk, finely chopped
1 tsp turmeric
1 tsp ground cinnamon
300g tin chickpeas, drained
1-1 1/2 litres water
300g fresh or tinned tomatoes, cored and chopped
1 Tbs parsley, finely chopped
1 tsp harissa
Sea salt and freshly ground black pepper
Juice of 1 lemon
1. Heat the oil in a large pot and cook the onion until soft. Add the ginger and celery and cook for a further few minutes. Add the turmeric and cinnamon, stirring for 1 minute then add the chickpeas.
2. Pour in 1 litre of water, the tomatoes, parsley and harissa. Stir to combine, bring to a gentle simmer then cover and cook for 30 minutes. Add more water if necessary and taste for seasoning. Simmer for another 15 minutes then serve with a squeeze of lemon and chopped fresh coriander.