Moroccan Harissa Chickpea Soup

Recipe makes one portion but can easily be factored up to make extra.

Ingredients:

• ¼ onion finely diced

• 1 clove garlic

• ½ tsp cinnamon

• ½ tsp cumin

• pinch of ground ginger

• ½ tsp smoked paprika

• 1 carrot chopped

• 1 celery stalk chopped

• 2 tsp olive oil,

• 2tsp tomato purée

• 400ml veg stock (1 tsp stock)

• 120g tinned chick peas or Carlin peas

• 40g dried puy lentils

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Method:

• Fry onion, garlic, spices, carrot & celery in 1 tsp oil for 5 mins until soft.

• Stir through tomato purée pour in stock, chickpeas and lentils.

• Bring to the boil.

• Cover and simmer for 15 mins, or until the lentils are cooked.

• Add more water if needed.

Recipe adapted from Carbs & Cals Soups book P103 with permission