Spicy chickpea soup

Method

• 1)

  Cut the cherry tomatoes in half and cut the red onions fine. Cut the carrots and celery into bite-sized pieces. Cut the spring onions into fine rings. Quarter the lemon. Roughly chop the mint.

• 2)

  Add the chick peas and water in a large saucepan. Bring to a boil and simmer for about 5 – 10 minutes.

• 3)

  Add canned tomatoes, turmeric, cinnamon and harissa. Add the juice of half a lemon. Season with salt and pepper.

• 4)

  Purée the soup with a blender to slightly thicken it.

• 5)

  Add the cherry tomatoes, carrots, spring onions, red onions, celery and mint. Season with salt and pepper to taste. Let simmer for approximately 5 minutes. Decorate with mint leaves and serve with a lemon wedge.