Ingredients
1 onion, chopped
olive oil
2 carrots, diced
2 stalks celery, diced
½ tsp ground cumin
2 tbsp harissa
400 g tin chickpeas, drained
750 ml vegetable stock
2 tbsp tomato purée
1 handful parsley leaves only, chopped
Method
- Cook the onion in 1 tbsp of olive oil until softened. Add the carrot and celery and cook for 5 minutes. Stir in the cumin and harissa and cook for a minute. Add the rest of the ingredients, season and bring to a simmer. Cook for 15 minutes then stir in the parsley before serving.
