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Recipe of the week: North African soup

11 March 2018 by

Serves 4

Calories: 235 per serving

1tbs olive oil

2 medium onions, diced

4 garlic cloves, finely chopped

2tsp ground cumin

1tsp ground coriander

3tsp rose harissa paste

2tbs tomato purée

1.2 litres fresh vegetable stock

400g tin chopped tomatoes

450g aubergines, diced

300g courgettes, diced

400g tin chickpeas, rinsed and drained (240g drained weight)

150g frozen broad beans

2 handfuls of coriander leaves, roughly chopped

Finely grated zest of 1 lemon

Sea salt and freshly ground black pepper

Heat the oil in a large non-stick saucepan over a high heat. When hot, add the onions and cook for five minutes, adding a splash of water if they start to stick. Add the garlic and cook for two minutes, stirring occasionally.

Lower the heat a little and stir through the cumin and ground coriander. Cook, stirring, for one minute and then add the rose harissa and tomato purée and stir over the heat for another minute.

Add the veg stock, tinned tomatoes, aubergines, courgettes and chickpeas. Bring to the boil, lower the heat and simmer for 20-30 minutes.

Add the broad beans, chopped coriander and lemon zest. Remove from the heat and season with salt and pepper to taste. Ladle into warmed large bowls to serve.

The lowdown

Like frozen peas, frozen broad beans taste fresh all year round as they are frozen quickly after picking. Keep a bag in your freezer to add extra texture and taste to stews, soups and casseroles.

Photography by Cristian Barnett

Recipe taken from Lose Weight for Goodby Tom Kerridge

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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