serves 4
1 tablespoon olive oil
1 onion, finely chopped
1 clove of garlic, crushed
2 celery sticks, finely chopped
2 teaspoons ground cumin
1 teaspoon harissa paste
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
400g (14oz) can chopped tomatoes
600ml (20fl oz/2½ cups)
hot vegetable stock
240g (8½oz) can chickpeas (garbanzo beans), rinsed and drained
2 handfuls of kale
1 unwaxed lemon
1 handful of fresh flat-leaf parsley, roughly chopped
generous sprinkle of sea salt
Prepare for layers of flavour from this Moroccan-inspired soup. The first spoonful tastes of salted lemons and sweet cinnamon, the next fragrant cumin and turmeric with the added depth of smoked paprika and harissa. Serve with warm flatbreads.
Heat the oil in a large pan over a low-medium heat, then add the onion to the pan. Throw in the garlic and celery. Cook for 2 minutes until the onion has softened but not browned.
Spoon in the cumin, harissa, turmeric, cinnamon, and paprika and coat the onion, garlic, and celery. Tip in the tomatoes and vegetable stock, increasing the heat to medium-high.
Add the chickpeas to the pan along with the kale. Cover with a lid and cook for 10 minutes, stirring frequently.
Remove the soup from the heat after 10 minutes and squeeze in the lemon juice through a sieve and scatter with the parsley. Season with sea salt.
This soup can be frozen for up to four weeks for a simple light meal when you don’t have 15 minutes to spare!