Quick & Easy

Harissa soup with chickpeas

harissa soup with chickpeas



1.Preheat grill (broiler).
2.Quarter capsicums, discard seeds and membranes. Cook under grill (broiler), skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin, then chop capsicum coarsely.
3.Meanwhile, heat oil in a large saucepan over medium heat, add spices, cook, stirring, until fragrant. Add garlic, chillies, tomato and capsicum, cook, stirring, 5 minutes. Add stock and rind, bring to the boil. Reduce heat, simmer, covered, 10 minutes, season to taste. Cool 10 minutes. Discard rind.
4.Meanwhile, make cumin-spiced yoghurt. Heat seeds in a small dry frying pan for 30 seconds or until fragrant. Remove from heat. Combine seeds, yoghurt and rind in a small bowl.
5.Blend soup, in batches, until smooth. Return soup to pan, add chickpeas. Stir soup over medium heat until hot. Serve soup topped with yoghurt.

Swap chicken stock for vegetable stock.


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