2 preserved lemons, rind chopped (discard the pulp and seeds)
1 tbsp clear honey
50g wholewheat couscous
Spicing it up
Spice it up further with a spoonful of
harissa paste. Curry lovers can swap the cumin for
1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo
sausages along with the onions and celery.
Heat the oil in a large lidded pan. Add the
onion and garlic, put on the lid and cook for
5 mins, stirring halfway through. Stir the chilli,
ginger, cumin, ras el hanout and cinnamon into
the pan and cook for 1 min. Add the peppers,
tomatoes and stock. Bring to the boil, turn down
to a simmer, put on the lid and cook for 10 mins.
Blitz the soup with a stick blender, or in a food
processor until smooth. Return to the pan and
add more liquid to thin the soup, if you like. Stir
in the chickpeas, preserved lemons, honey and
some seasoning. If eating straight away, add the
couscous and heat through for 5 mins. (If taking
to work, add the couscous just before reheating).