Ramp up meat-free Monday with this feisty vegetarian soup, chock-a-block with flavours and the dietary goodness of chickpeas.

Components

• 2 tbs olive oil
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbs harissa, see tip
• 1 tsp floor coriander
• 1 tsp chilli powder
• 1/2 tsp floor coriander
• 1/2 tsp floor cinnamon
• 400 g (1 3/4 cups) tomato passata
• 400 g (1 3/4 cups) tinned chickpeas, drained
• 1 L hen or vegetable inventory
• 1 bay leaf
• 1/2 lemon, juiced
• 1 handful coriander, torn
• Salt
• Freshly floor black pepper

Technique

Step 1.
Warmth the olive oil in a big saucepan set over a medium warmth. Add the onion, celery, and a pinch of salt, sweating till softened, about 6-7 minutes.

Step 2.
Stir within the garlic, cooking and stirring for 1 minute. Stir within the harissa and floor spices, cooking for two minutes, stirring every now and then.

Step 3.
Stir within the passata, chickpeas, inventory, bay leaf, and a few salt and pepper to style. Carry to the boil after which cut back to a simmer, cooking till the chickpeas are tender, about half-hour, stirring every now and then.

Step 4.
When prepared, stir within the lemon juice and alter the seasoning to style with extra salt and pepper. Ladle into heat bowls and garnish with coriander.

Tip:
Harissa is a North African spice paste out there from giant supermarkets and good ethnic meals outlets.

Serves 4