Good at any time of year, this chickpea soup is a delightful blend of flavours and colours.
Amanda Laird: Harira chickpea soup with lemon and coriander
By Amanda Laird
4:59 AM Friday Jun 15, 2007 Add a comment
Serves 4 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 Fresh coriander 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.