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Spicy bean and chickpea soup

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.
Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 12 minutes
Servings: 4 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

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
  • 100 g couscous
  • 2 tsp lemon juice freshly squeezed
  • 1 Handful of coriander leaves

Method
 

  1. Drain the beans and chickpeas.
  2. 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.
  3. 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.
  4. Chop the coriander leaves and sprinkle on top just before serving.