Harissa Chickpea and Carrot Soup

Ingredients

• 500 g cooked chickpeas
• 4 carrots, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp mild harissa
• 1 tsp cumin
• 1 litre vegetable stock
• 2 tbsp olive oil
• 1 tbsp lemon juice

Step-by-Step Instructions

1. 1

   Cook onion and carrot in oil for 8 minutes until softened.

2. 2

   Add garlic, harissa, and cumin and stir for 30 seconds.

3. 3

   Add chickpeas and stock and simmer for 18 minutes.

4. 4

   Blend two ladles of soup until smooth and return them to the pot.

5. 5

   Simmer for 2 minutes, turn off the heat, add lemon juice, and taste.