This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon
Prep:10 mins
Serves 4
1 tbsp olive oil1 onion, chopped2 garlic cloves, crushed1 red chilli, deseeded and roughly chopped1 tbsp grated fresh ginger1 tsp cumin1 tsp ras-el-hanout¼ tsp cinnamon200g roasted red pepper, from a jar2 x 400g cans chopped tomato400ml vegetable stock400g can chickpea, drained and rinsed2 preserved lemons, rind chopped (discard the pulp and seeds)1 tbsp clear honey50g wholewheat couscous
STEP 1Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.STEP 2Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).
