5-minute Moroccan tomato soup

Name: 5-minute Moroccan tomato soup
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: Serves: 4
Cuisine: Moroccan
Ingredients: 100 ml water; 1 tablespoon tomato purée; 1 handful fresh mint, chopped or 2 teaspoons dried mint; 1 handful fresh mint, chopped or 2 teaspoons dried mint; 1 vegetable stock cube (see tips); 1 teaspoon harrissa paste; 50 ml white wine (or water); 50 ml white wine (or water); 2 400 g tins chopped tomatoes; 400 g tinned chickpeas, drained; flat bread or pitta, to serve; large tub of natural yoghurt, to serve; flat bread or pitta, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

The beauty of this recipe is that you can make it for one or for 10 and it takes virtually the same time to prepare. It is fast and full of flavour – you can make this so quickly that you can throw it together when your hunger bites.

Ingredients

2 400 g tins chopped tomatoes
400 g tinned chickpeas, drained

Africa
Morocco
Gluten-free
Vegetarian
Soup
Mediterranean
Microwave

Method

Put all the ingredients (except the yoghurt and bread) into a mixing bowl, or saucepan if using the hob, crumbling the stock cube. Stir well and cover the bowl with clingfilm if microwaving.
Cook for 5 minutes in the microwave on full power or boil for 5 minutes on the hob. Season to taste. Stir in a little extra fresh, chopped mint.