Smoky harissa chickpea & pearl couscous soup

INGREDIENTS

2 tbsp extra virgin olive oil

1 brown onion, diced

1 carrot, diced

1 red capsicum, diced

2 cloves garlic, crushed

1 tsp ground cumin

½ tsp smoked paprika

1 tbsp tomato paste

1½ tbsp harissa paste

400g can diced tomatoes

1L vegetable stock

400g can chickpeas, drained and rinsed

½ cup pearl couscous

2 cups chopped kale

Juice of 1 lemon

Season to taste

Garnish with roughly chopped coriander and Greek yoghurt

Warm flatbread to serve

Heat the oil in a soup pot over medium-high heat.
Add the onion, carrot and capsicum and cook, stirring occasionally, for 6-8 minutes or until softened.

Add the garlic, spices, tomato paste and harissa. Cook, stirring, for 1 minute until fragrant.
Stir through diced tomatoes, stock, chickpeas and couscous. Bring to a boil. Reduce the heat to a gentle simmer and cook for 12-15 minutes, or until the couscous is tender.
Stir through the kale and cook for 1-2 minutes until just wilted. Remove from the heat and stir through the lemon juice. Season to taste.

Garnish with coriander and Greek yoghurt and serve with warm flatbread.

Heat the oil in a soup pot over medium-high heat.
Add the onion, carrot and capsicum and cook, stirring occasionally, for 6-8 minutes or until softened.

Add the garlic, spices, tomato paste and harissa. Cook, stirring, for 1 minute until fragrant.
Stir through diced tomatoes, stock, chickpeas and couscous. Bring to a boil. Reduce the heat to a gentle simmer and cook for 12-15 minutes, or until the couscous is tender.
Stir through the kale and cook for 1-2 minutes until just wilted. Remove from the heat and stir through the lemon juice. Season to taste.

Garnish with coriander and Greek yoghurt and serve with warm flatbread.

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