Ingredients
- 1 tablespoon harissa paste
- 400 grams crushed tomatoes (canned)
- 1/2 teaspoon smoked paprika
- 1 litre chicken stock
- 400 grams garbanzo beans (chickpeas, rinsed and drained)
- 100 grams baby kale leaves
- Sea salt
- Cracked black pepper
- Greek-Style yoghurt, to serve
- Baby mint leaves (micro herbs) to serve (optional)
How to Make
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Step 1: Place the harissa, tomatoes, paprika and stock in a medium saucepan over medium heat and bring to a simmer.
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Step 2: Remove from the heat and, using a hand held stick blender, carefully blend the soup until smooth.
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Step 3: Return to medium heat, add the chickpeas, kale, salt and pepper and cook for 1 minute or until the kale is wilted.
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Step 4: Divide between 4 serving bowls and top with yoghurt and mint leaves to serve.
We hope you enjoy this recipe!
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