Instructions

1. Peel the butternut squash, then cut them into 3cm chunks. De-seed the peppers and cut them into small chunks. Set them aside.
2. Peel and finely chop the onion, turmeric root and garlic.
3. 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.
4. 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.
5. 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.
6. Turn off the heat and remove the cinnamon stick, bay leaf and star anise. Add half the chickpeas and the coriander leaves.
7. Whiz it with a hand-held blender until you get a smooth or lightly textured soup.
8. 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.
9. Serve warm.