Spiced Tomato & Couscous Soup

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 3 stalks celery, diced
• 2-3 tbsp harissa paste
• 1 tsp ground cumin
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 500ml vegetable stock
• 1 x 400g tin chickpeas
• 2 tbsp couscous
• ½ small bunch parsley, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a splash of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots and diced celery and cook, stirring, for 8 minutes until softened.

2. Stir in the harissa paste, ground cumin and tomato purée and cook for 2 minutes, stirring constantly, until fragrant.

3. Add the chopped tomatoes and vegetable stock, then bring to a simmer.

4. Reduce the heat to low, cover partly and simmer for 15 minutes until the carrots are tender.

5. Drain and rinse the chickpeas, then add them to the pot along with the couscous. Simmer uncovered for 5 minutes until the couscous is tender.

6. Taste and adjust the seasoning. Stir in most of the chopped parsley, reserving a little for garnish.

7. Ladle the soup into bowls and scatter over the remaining parsley to serve.