A smoky harissa is balanced by creamy coconut in this tomato soup that will keep you warm and cosy. And as an added bonus, it’s quick and easy to make.
How long will it take?
What’s the serving size?
What do I need?
3 tbsp olive oil, divided
1 brown onion, chopped
3 cloves garlic, minced
1 tsp paprika
½ tsp cumin
2 x 400g tins chopped or whole tomatoes
2 tbsp Herbie’s Harissa Paste Mix
2 tsp honey
1 x 400ml tin coconut milk
150g chickpeas, drained and rinsed
Salt and pepper to taste
¼ cup coriander (optional, to serve)
100g goat cheese, crumbled (optional, to serve)
How do I make it?
Make a harissa paste by combining 2 tablespoons of Harissa Paste Mix with 2 tablespoons of water. Mix and set aside.
In a large pan over medium heat, add 1 tablespoon olive oil. Add chickpeas and a pinch of salt. Cook, stirring until the chickpeas are golden and crispy, about 5 minutes. Remove chickpeas from pan and set aside.
Using the same pan, heat remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and a pinch each of salt and pepper. Cook until onion is beginning to caramelise. Add paprika and cumin and cook for another minute. Add tomatoes, harissa mix and honey and cook for a further 5 minutes, stirring with a wooden spoon and using the spoon to break up the tomatoes.
Remove from heat and add coconut milk. Use a stick blender to blend until almost smooth. Return to low heat and gently simmer. Taste and season if needed. If soup is too thick, thin with more coconut milk or a little water.
Serve soup with crispy chickpeas and coriander and goat cheese if desired.