A tomato-based soup with carrot, celery, zucchini and chickpeas, Moroccan Spice, honey and
saffron. For a little heat, add a pinch or two of Spice Fusion’s Tunisian Harissa. Serve with a
dollop of garlic yoghurt and lots of chopped coriander.
2 tbsp EV olive oil
1 medium onion, finely chopped
4 cups diced vegetables (carrot, celery and zucchini)
1 tbsp Spice Fusion Moroccan Spice blend
1 cup chopped tomatoes, fresh or canned
1 tbsp tomato paste
1 tbsp honey, optional
6 cups vegetable stock
2 tsp saffron water*
400g can chickpeas
Chopped coriander
1 or more tsp Spice Fusion Tunisian Harissa, optional
GARLIC YOGHURT
Plain Greek-style yoghurt and crushed garlic
seasoned with salt and black pepper.
Heat oil in large saucepan and sauté onion and vegetables until the begin to colour, then stir in the
Moroccan Spice blend, tomatoes, tomato paste, honey and Harissa, if using.
Pour in the stock and saffron water and bring to the boil, then reduce heat and simmer,
uncovered, for 15 minutes until vegetables are tender and the liquid has reduced a little.
Add chickpeas and simmer for another 10 minutes.
Serve with a dollop of the garlic yoghurt and chopped coriander
* Combine about ½ tsp crushed saffron with 25ml hot water
in a small jar and leave to steep for at least 30 minutes; shake well.
