This soup is loosely based on the Moroccan harira soup, traditionally served during Ramadan. It’s a great recipe for finally using up some of those tins and packages that have been sitting in your cupboard for ages – or for when you find you have no fresh vegetables in the house – at a pinch, even the onion, carrot and celery could be replaced with a teaspoon of bouillon.
The soup is thickened by the blended vegetables and chickpeas, creating a rich and hearty broth. It’s a neat trick – one I’m sure you’ll use again. Read more