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Moroccan tomato & chickpea soup with couscous

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

  • Prep: 20 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 265
  • Carbohydrates 33
  • Saturated Fat 1.4
  • Sugar 9.9
  • Protein 7.3
  • Fat 10.4
  • Fibre 6
  • Salt 1.2

Nutrition per serving

  • Calories 265
  • Carbohydrates 33
  • Saturated Fat 1.4
  • Sugar 9.9
  • Protein 7.3
  • Fat 10.4
  • Fibre 6
  • Salt 1.2

Ingredients

  • 75g couscous
  • 3 tbsp olive oil
  • 750ml hot vegetable stock
  • 1 large onion, finely chopped
  • 1 carrot, chopped into small cubes
  • 4 garlic cloves, crushed
  • half a finger of ginger, peeled and finely chopped
  • 1-2 tbsp ras-el-hanout
  • 1 tbsp harissa paste, plus extra to serve
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • juice ½ lemon
  • roughly chopped coriander, to serve

Tip

Ras-el-hanout
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Method

  1. Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.

  2. Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.

  3. Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

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