A simple, healthy and comforting stew that’s bursting with flavour. The heat from the chilli makes this dish the perfect choice for a cosy night in!
3 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 onion, diced
2 carrots, peeled & chopped
2 red peppers, chopped
6 cloves garlic, minced
3 sprigs thyme, leaves picked 2 tsp salt
1 tbsp tomato paste
3 medium tomatoes, diced 200ml white wine
1 tsp smoked paprika
1 tsp turmeric
800ml vegetable stock (or water) 3 x 400g tins chickpeas
1 tsp Harissa
100g Greek yoghurt
1⁄2 bunch coriander, chopped
In a large pot, heat the oil over medium-high heat. Add the whole spices and sizzle for about 30 seconds before adding the onion, carrot, red pepper, garlic, thyme and salt.
Cook for 15 minutes on a low heat before stirring in the tomato paste and chopped toma- toes. Turn up the heat to medium and cook for a further 10 minutes until the tomatoes have broken down.
Next, add the white wine and reduce the liquid in the pot by half. Then add the ground turmeric, smoked paprika, water (or veg stock) and the chickpeas.
Continue to cook on medium for a further 10 minutes. Taste and adjust the seasoning if necessary.
In a small frying pan, add a splash of olive oil and the harissa. Once it starts to sizzle, empty the spice mix into the Greek yoghurt and mix well.
To serve, ladle the soup in bowls and add a dollop of harissa yoghurt. Sprinkle the chopped coriander on top. Serve steaming hot with rice or your favourite bread.