Moroccan Spiced Vegetable, Chickpea & Harissa Broth

Method

1. Sauté Aromatics: Heat olive oil in a large stockpot over medium heat; sauté onion, carrots, and courgettes for 5 minutes until softening.

2. Bloom Spices: Stir in garlic, rose harissa, cumin, and ground coriander, cooking for 1 minute until fragrant.

3. Simmer Soup: Add chickpeas, chopped tomatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer gently for 15 minutes.

4. Season & Serve: Season with salt and pepper. Ladle into warm bowls and garnish with fresh coriander and a squeeze of lemon.

Nutrition Facts

Per serving