Roast Tomato & Capsicum Harissa Soup

Serves 4

Time 50 minutes

Ingredients

For the Soup

1 tbsp extra virgin olive oil 

1 brown onion, chopped

2 garlic cloves, peeled

1 tsp ground cumin

1 tsp smoked paprika

1 tbsp tomato paste

2 large red capsicums, halved and deseeded

6 ripe tomatoes, halved

1–2 tsp harissa paste (to taste)

3 cups vegetable stock

1 tsp honey or maple syrup 

Juice of ½ lemon

Salt and pepper, to taste

For the Crispy Chickpeas

1 x 400g can chickpeas, drained, rinsed and patted dry

1 tsp extra virgin olive oil 

½ tsp smoked paprika

¼ tsp ground cumin

Pinch sea salt

To Serve

Dollops of Greek yoghurt 

Fresh mint or coriander leaves

Lemon zest

Drizzle of extra virgin olive oil  for gloss

Method

Preheat oven to 180°C (fan). Place red capsicum halves, tomatoes, onion and garlic on a lined tray. Drizzle lightly with extra virgin olive oil and roast 25–30 minutes until blistered and slightly blackened at the edges.

Toss chickpeas with extra virgin olive oil, smoked paprika, cumin and salt. Roast in the oven for 25–30 minutes, turning once. Set aside to cool - they’ll crisp more as they cool.

Add the roasted veg to a blender with tomato paste, harissa, cumin, paprika and stock. Blend until smooth, then pour into a saucepan. Simmer 15-20 minutes, stirring occasionally, to thicken and deepen flavour. Stir in honey and lemon juice; season to taste.

Ladle soup into bowls, add a swirl of yoghurt and a drizzle of extra virgin olive oil. Top with a handful of crispy chickpeas, fresh mint or coriander, and a sprinkle of lemon zest.