Monday, 19 September 2011

Pumpkin, eggplant and chick pea soup with harissa

It was cold tonight so all I felt like was soup, had a few ingredients to use up and felt like something spicy.

What you need:

2 T olive oil
1 onion finely sliced
2 cloves garlic, sliced
1 small-medium eggplant, chopped
1 t cumin
1 tsp smoked parika
3 T tomato paste
1 tsp Harissa paste - more if you like it spicy
1 tin of chopped tomatoes
1 L chicken stock, vege stock or water
300g pumpkin, chopped
1 courgette, chopped
Black pepper
Zest lemon and juice
1 T pomegranate molasses
1 tsp sugar
1 small bunch spinach, chopped
4 heaped spoons of Greek yoghurt
1/2 tsp Harissa paste
Pinch smoked paprika

Heat oil in the pot, add onion, garlic and eggplant and cook for a few minutes. Add spices, and pastes. Cook for a few more minutes.
Add the stock, tomatoes, pumpkin, courgette and season. Bring to the boil and simmer for 30 minutes.
Add the zest of one lemon and half the juice, the pomegranate molasses, sugar, spinach and coriander. Check seasoning.
Mix the yoghurt, Harissa, paprika and the Juice from the rest of the lemon.
Ladle into bowls and top with yoghurt and some coriander leaves.

Serves 4

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