Chickpea and harissa soup

Name: Chickpea and harissa soup
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 tablespoon diced red/Spanish onion; 1 tablespoon diced red/Spanish onion; 1 teaspoon cumin seeds, roasted and ground; 4 teaspoons Harissa; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon shredded mint leaves; sea salt; freshly ground black pepper; 1.2 litres/38 fl oz White Chicken Stock; 400 g/12½ oz cooked chickpeas; 1 bulb/head garlic; extra-virgin olive oil; 4 tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 bulb/head garlic
extra-virgin olive oil
4 tomatoes

Oceania
Australian
Australia
Soup
Gluten-free

Method

Preheat oven to moderate (180°C/350°F). Cut top off garlic bulb, drizzle with a little olive oil and wrap in foil. Cut tomatoes in half lengthwise, drizzle with a little olive oil and season with salt and pepper.