Spicy bean and chickpea soup
6 Apr 2015
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.
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Categories
- Meal Type: - Lunch - Main - Quick & Easy - Soup - Supper
- Cuisines: - Middle Eastern - North African
- Occasions: - Bonfire Night - Halloween
- Ingredients: - Beans - Other Pulses
- Health and Diet: - Vegan
- Skill Levels: - Easy
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