Serves: 4

Time: 25 mins

Ingredients

• 3 tbsp chili oil
• ½ tsp cumin
• 2 garlic cloves, chopped
• 300 gm boiled chickpeas
• 1 finely chopped onion
• 2 peeled and deseeded tomatoes
• 2 tbsp Harissa paste
• 200 ml vegetable stock- 200 ml
• 15 gm chopped cilantro
• ½ lemon, squeezed
• Salt – to taste

Procedure

1. Heat the chili oil in a pan. Add the cumin and garlic cook till it browns.
2. Add the onions and cook till it becomes translucent.
3. Add the Harissa paste and the tomatoes. Cook for 5 -7 minutes on slow heat.
4. Add the chickpeas and slightly mash some chickpeas. Pour in the vegetable stock. Season the soup.
5. Once it comes to a boil switch off the gas. Garnish with chopped cilantro and lemon juice. Serve with focaccia or flat bread.