Harissa butternut squash, red pepper and chickpea soup
On breezy evenings a nice mug of hearty soup feels warming and satisfying. This Harissa butternut squash, red pepper and chickpea soup is vegan, healthy, filling and yummy. Serve it with flatbread.
Ingredients
Method
- Peel the butternut squash, then cut them into 3cm chunks. De-seed the peppers and cut them into small chunks. Set them aside.
- Peel and finely chop the onion, turmeric root and garlic.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook over low heat for 5 minutes, stirring occasionally. Add and garlic and turmeric, stir for a couple of minutes.
- Add the squash and red pepper, then add the harissa paste and spices. Stir for a minute or so to coat the vegetables well. Add the stock and chopped tomatoes, then bring to the boil.
- Add the cinnamon stick, bay leaf and star anise. Put a lid on, turn down the heat and simmer for 25-30 minutes, until tender.
- Turn off the heat and remove the cinnamon stick, bay leaf and star anise. Add half the chickpeas and the coriander leaves.
- Whiz it with a hand-held blender until you get a smooth or lightly textured soup.
- Stir in the remaining chickpeas and the lemon juice. Season with freshly ground pepper to your liking. Heat it up again until it starts boiling.
- Serve warm.