Name: Spicy bean and chickpea soup
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 1 tin chopped tomatoes (400g); 1 clove of garlic, pressed; 1 Tbsp Harissa paste; 1 tin kidney beans (400g); 1 tin of chickpeas (400g); 1 litre vegetable stock; 100g couscous; 2 tsp lemon juice (freshly squeezed); 1 Handful of coriander leaves

Spicy bean and chickpea soup

6 Apr 2015

by Dinna

Prep Time

2 minutes

Cook Time

10 minutes

Total Time

12 minutes

Background

This aromatic, spicy soup is ready within 15 minutes. It's filling, zingy and simply delicious. I make this regularly on days when I don't have much time to cook or want something to warm me up. It's also great on bonfire night and for Halloween parties. Serve it with pita or other kinds of flatbread.

Ingredients

1 tin chopped tomatoes (400g)
1 clove of garlic, pressed
1 Tbsp Harissa paste
1 tin kidney beans (400g)
1 tin of chickpeas (400g)
1 litre vegetable stock
100g couscous
2 tsp lemon juice (freshly squeezed)
1 Handful of coriander leaves

Instructions

Drain the beans and chickpeas.
Pour the tinned chopped tomatoes and vegetable stock into a saucepan. Add the garlic and harissa paste. Mix well and bring to the boil. Add the beans and chickpeas, cook for 5 minutes.
Add the couscous and cook for 1 minute, then add the lemon juice. Take off heat, cover and rest for about 5 minutes. Season to taste.
Chop the coriander leaves and sprinkle on top just before serving.