Name: Harissa soup with chickpeas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 large_piece (700g) red capsicums (bell peppers); 1 tablespoon olive oil; 3/4 teaspoon ground ginger; 3/4 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 2 clove garlic, chopped coarsely; 4 long red chillies, chopped coarsely; 1 red bird's-eye chilli, chopped coarsely; 2 medium_piece (300g) tomatoes , chopped coarsely; 1 1/2 cup (375ml) chicken stock; 2 x 3cm (1¼-inch) strips lemon rind; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 1 teaspoon cumin seeds; 1/3 cup (95g) greek-style yoghurt; 1/2 teaspoon lemon rind, finely grated

Ingredients

2 large_piece (700g) red capsicums (bell peppers)

1 tablespoon olive oil

3/4 teaspoon ground ginger

3/4 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2 clove garlic, chopped coarsely

4 long red chillies, chopped coarsely

1 red bird's-eye chilli, chopped coarsely

2 medium_piece (300g) tomatoes , chopped coarsely

1 1/2 cup (375ml) chicken stock

2 x 3cm (1¼-inch) strips lemon rind

400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

1 teaspoon cumin seeds

1/3 cup (95g) greek-style yoghurt

1/2 teaspoon lemon rind, finely grated

Method

1.Preheat grill (broiler).

2.Quarter capsicums, discard seeds and membranes. Cook under grill (broiler), skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin, then chop capsicum coarsely.

3.Meanwhile, heat oil in a large saucepan over medium heat, add spices, cook, stirring, until fragrant. Add garlic, chillies, tomato and capsicum, cook, stirring, 5 minutes. Add stock and rind, bring to the boil. Reduce heat, simmer, covered, 10 minutes, season to taste. Cool 10 minutes. Discard rind.

4.Meanwhile, make cumin-spiced yoghurt. Heat seeds in a small dry frying pan for 30 seconds or until fragrant. Remove from heat. Combine seeds, yoghurt and rind in a small bowl.

5.Blend soup, in batches, until smooth. Return soup to pan, add chickpeas. Stir soup over medium heat until hot. Serve soup topped with yoghurt.

Swap chicken stock for vegetable stock.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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