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Tunisian-style chickpea soup with harissa oil


1 onion, finely chopped
3 cloves garlic, finely chopped
3 400 g cans organic chickpeas, rinsed and drained
1 litre vegetable stock
1 tbsp tomato puree
1 bay leaf
2 tsp ground cumin
1 tsp sea salt
Juice of a lemon
2 tbsp extra virgin olive oil

for the harissa oil

1 tbsp rose harissa paste
1 tbsp extra virgin olive oil


1. For the soup, pour the olive oil into a large pan and place over a medium heat. Add the chopped onion and sauté for five minutes or until soft and translucent. Add the garlic and cook, stirring for a further three minutes. Now stir in the sea salt, cumin and tomato puree before adding the stock, bay leaf and the drained chickpeas.

2. Stir the soup and bring to a simmer. Reduce the heat so as to maintain a gentle simmer and cook for ten minutes, stirring every…

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