Harissa Braised Bean, Chickpea and Lentil Soup
A simple, nourishing and flavour packed one pot dish to warm you up, and feed your family and friends. A one pot wonder like this develops in flavour over time, so make it on the weekend and enjoy through the week.
¼ cup olive oil
1 onion, sliced
2 clove garlic
250g green beans, trimmed
2 tbsp harissa paste
2 tins diced tomato
750mL vegetable stock
1 tin lentils, drained
1 tin chickpeas, drained
1 cup pitted Kalamata olives
2 handfuls baby spinach or chopped sliverbeet leaves
1 cup coriander, roughly chopped
Juice 1 lemon
300g natural Coco Tribe yoghurt
Good quality olive oil to drizzle
Sourdough or flat bread to serve if desired
In a larger saucepan, add the oil, onion, garlic and green beans. Season with a good pinch of salt, stir well then cover and cook over a medium to high heat for 5 minutes. Remove the lid, add the harissa and stir through well. Replace the lid and cook for 5 more minutes stirring once. The beans should be breaking down slightly and the aromas delightful. Add the tomato and stock, cook uncovered for 20 minutes over a low heat until the beans are quite soft. Add the lentils, chickpeas, olives and spinach and cook for 3 more minutes, till the leaves wilt and allow the flavours develop.
When ready to serve, stir through the coriander, lemon and adjust the seasoning.
Serve the soup topped with a generous spoon of Coco Tribe Natural yoghurt and a drizzle of olive oil.
Recipe created by Tom Walton