harissa, chickpea and

kale soup

  • 1 tablespoon harissa paste
  • 1 x 400g can crushed tomatoes
  • ½ teaspoon smoked paprika
  • 1 litre chicken stock
  • 1 x 400g can chickpeas (garbanzos), rinsed and drained
  • 100g baby kale leaves
  • sea salt and cracked black pepper
  • natural Greek-style (thick) yoghurt, to serve
  • baby (micro) mint leaves (optional), to serve
  1. Place the harissa, tomatoes, paprika and stock in a medium saucepan over medium heat and bring to a simmer.
  2. Remove from the heat and, using a hand-held stick blender, carefully blend the soup until smooth.
  3. Return to medium heat, add the chickpeas, kale, salt and pepper and cook for 1 minute or until the kale is wilted.
  4. Divide between 4 serving bowls and top with yoghurt and mint leaves to serve. Serves 4

Photography: William Meppem

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