Moroccan-style soup
This easy Moroccan-style soup creates a great base to use up any cooked meat you may have leftover. It also freezes beautifully. See the recipe tips section for ideas on how to include extra vegetables and tips on little touches and toppings that will help you create something special.
Ingredients
- 2 tbsp olive or sunflower oil
- 1 large onion, finely sliced
- 1 tsp ground cumin
- 2 tbsp harissa paste, ideally rose harissa
- 400g tin chopped tomatoes
- 400g tin chickpeas or lentils, drained and rinsed
- 600ml water or stock, made with 1 chicken or vegetable stock cube
- salt and freshly ground black pepper
Method
Heat the oil in a large saucepan and gently fry the onion for 6–8 minutes, or until softened and lightly browned, stirring regularly. Add the cumin and harrisa paste and cook for 1 minute more, stirring constantly.
Add the tomatoes to the pan and bring to a simmer. Cook for 2 minutes, stirring constantly.
Tip in the chickpeas or lentils and stir in the water or stock. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season well with salt and freshly ground black pepper.
Recipe Tips
Roughly chop any leftover cooked meat you'd like to add and stir in at the same time as the chickpeas or lentils.
Top the soup with spoonfuls of yoghurt or soured cream and add some fresh coriander and a squeeze of lime if you like.
If you don’t have harissa paste, add 1 tsp ground cumin, 1 tsp ground coriander, ½–1 tsp dried flaked chillies and 2 tbsp tomato purée to the softened onions instead.
Add 2–3 crushed garlic cloves or garlic paste with the harissa for extra flavour.
Use any tinned beans and lentils you have handy for this spiced soup – you can also use dried lentils but you will need to increase the liquid.
Break up 50g/1¾oz dried spaghetti or noodles and add to the soup at the same time as the chickpeas or lentils. Stir in 300ml/½ pint extra liquid and simmer for an additional 6–8 minutes. Or used cooked leftover pasta, stirred in at the end.
Add an extra can of beans or lentils to the soup to make a thicker, Moroccan-style stew. Fresh or frozen vegetables can also be added but you’ll need to adjust the cooking time and add extra water.
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