Tomato, Chickpea And Harissa Soup With Spinach

• 1 tablespoon olive oil
• 1 medium onion, chopped finely
• 2 cloves of garlic, sliced thinly
• 4 cups baby plum or cherry tomatoes
• 2 cups cooked chickpeas
• 2 cups tinned chopped tomatoes
• 2 teaspoons harissa/chilli paste
• 800 milliliters vegetable stock
• 1 packet baby spinach (about 6oz)
• 5 sprigs oregano
• Natural yogurt to garnish

1. Saute the onions and garlic in the olive oil on a medium heat for about 10 minutes until soft and translucent. Stir regularly to stop from burning and catching.
2. Add the harissa and stir in with the onions and garlic for 1 minute.
3. Add the tomatoes, chickpeas, chopped tomatoes and stock. Increase the heat to bring to the boil, then reduce to a gentle simmer and cook for 15 minutes- it's not necessary to cover the pot. The tomatoes will start to burst open slightly, but will still retain their shape.
4. Add the spinach and stir through the soup. It will wilt very quickly and decrease in volume so don't worry if it looks like there is too much.
5. When the spinach has wilted, remove from the heat, stir in the oregano and allow to settle and cool slightly for 10 minutes
6. Season to taste and serve with a nice spoonful of natural yogurt to balance out the heat.

olive oil, onion, garlic, baby plum, chickpeas, tomatoes, chilli paste, vegetable stock, baby spinach, oregano, natural yogurt

Taken from food52.com/recipes/24858-tomato-chickpea-and-harissa-soup-with-spinach (may not work)