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.