Harissa Spiked, Roasted Pepper Soup

This is one of my favourite soups, light but warming and comforting. Heady with spice and sweet with slow roasted peppers and tomatoes.

Again this is pretty easy to whip together, and the addition of crunchy roasted chickpeas makes a delicious contrast in texture. combine with a cooling creamy swirl of tahini yogurt and you're in heaven.

SERVES:
6

Ingredients
Instructions

Ingredients

Soup

6 red and yellow peppers or all red seeds removed and roughly chopped

400g tomatoes halved

6 garlic cloves

Salt and pepper

2 tsp sweet smoked paprika

Light oil to drizzle

1 litre vegetable stock

2 heaped tsp harissa paste

Chickpeas

1 tin drained rinsed and dried with kitchen towel

1 tsp ground cumin

1 tbsp. light oil

Salt and pepper

Tahini yogurt swirl

¼ cup tahini

¼ cup plant yogurt I used coconut

½ garlic clove minced

Juice ½ lemon

Salt pepper

1 tsp olive oil

Approx. 3 tbsp. water

To serve

Coriander leaves

Sesame seeds

Aztar

A little extra virgin olive oil to drizzle

Instructions

Pre heat the oven to 160Â°C
I a large baking tray and the peppers, tomatoes, garlic (skin left on), paprika, salt, pepper and oil. Stir to combine and place in the preheated oven for about 45minutes to 1 hour.
Meanwhile on another line baking tray add the chickpeas and light oil, season with salt and pepper. These will take about 20 minute at 180Â°C. So I put them in once I have removed the peppers.
In a bowl whisk together all the Tahini swirl ingredients. If you feel it is a little thick add a splash more water until you reach the right consistency.
When the peppers and tomatoes are nicely roasted and lightly caramelised at the edges, remove them from the oven. Fish around for garlic and remove the skins. Place in a high speed blender or large pan if using a stick blender.
Now is the time to turn up the oven and add the chickpeas.
Add the vegetable stock and harissa to the peppers and blitz till silky smooth, pour into a large pan and keep on a gentle heat. Taste for seasoning.
Add more seasoning or harissa to taste.
After about 10 minute of the chickpeas roasting, give them a toss around and add the cumin. Cook for a further 10 minutes or until crispy.
When youâ€™re ready to serve, add the soup to bowls, followed by a swirl of tahini sauce, a small handful of chickpeas, some coriander leaves and a sprinkle of zatar and or some sesame seeds. You can add an additional swirl of extra virgin too.
Its lovely served with flat breads