Speedy Chickpea and Harissa Soup

🥘 Ingredients

• tinned plum tomatoes 800 g
• harissa 4 tsp
• cooked chickpeas 480 g
• jarred red peppers 2 items
• tomato purée 1 tsp
• tahini 2 tbsp
• salt to taste
• pepper to taste
• tahini to taste
• harissa to taste
• toasted sesame seeds 2 tbsp
• parsley 12½ g

1. 1

   Blend tinned plum tomatoes , harissa , a tin of drained cooked chickpeas , jarred red peppers , tomato purée , and tahini . Start with less harissa if you prefer less heat.
2. 2

   Blend until smooth, then transfer to a saucepan to heat through. Drain the other tin of chickpeas and add them to the pot. Fill the tomato tin with water and pour it into the pot.
3. 3

   Use a fork or a potato masher to mash up the chickpeas a little. They should have a chunky texture, with some chickpeas remaining whole. Season well with salt and pepper . Make sure the soup is heated through well.
4. 4

   To serve, drizzle more tahini and harissa over the top, and sprinkle with toasted sesame seeds and parsley .