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
- 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.
- Add the harissa and stir in with the onions and garlic for 1 minute.
- 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.
- 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.
- When the spinach has wilted, remove from the heat, stir in the oregano and allow to settle and cool slightly for 10 minutes
- 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)