Butterbean, tomato and Harissa soup (serves 6)
800g chopped tomatoes
2 x 400g cans of butterbeans, drained and rinsed
800ml vegetable stock
1 heaped tablespoon harissa
1. Heat the tomatoes, 1 can of butterbeans and stock in a pan. Bring to the boil and then turn down the heat and simmer for 10 minutes, stirring frequently.
2. Allow to cool a little, in order to blend the mixture.
3. Return the soup to the pan. Add the second can of butterbeans and the harissa. Stir well. Heat through thoroughly.
Recipe for Harissa
If you want to have a go at making your own harissa, this is the recipe I use. I often buy the stuff in a jar too though, so don’t feel pressurised to make your own. This will keep for a few days in the fridge, but is best used as soon as possible.
Deseed and roughly chop 3 red chillis and slice 6 cloves of garlic. Fry the chilli and garlic gently in a little bit of oil until they are softened. Stir in 2 tsp smoked paprika and 1 tsp ground cumin. Fry for a further minute. Allow to cool and then whizz up in the food processor with 75ml olive oil, the juice of one lime, a huge handful of coriander leaves, a huge handful of flat-leaf parsley.