harrisa

Serves:4

Ingredients:

3 tbsp olive oil 1 large onion, chopped 2 carrots, peeled and diced 2 celery sticks, diced 3-4cm fresh ginger, peeled and grated 1 tsp ground cinnamon 1 tsp tumeric pinch cayenne or parprika pinch sffron threads 450g potatoes, peeled and diced 1200ml vegtable stock 400g tined chopped tomatoes 1 tin chickpeas, rinsed and drained ½ lemon, juiced 2 tbsp chopped fresh coriander sea salt ground black pepper 2 lemons 1 tsp caster sugar

Heat 2 tbsp oil in a large saucepan. Add the onion, carrot and celery and fry gently for 8 minutes. Add the ginger, cinnamon, tumeric, cayenne and saffron. Stir for 1 minute. Add the potatoes, stock and tomatoes. Bring to boil, then simmer for 20 minutes, or until the potatoes are just cooked. Add the chickpeas and simmer for 5 minutes. Add the lemon juice nad coriander. Season to taste. Cut the lemons in half and sprinkle over a little of the sugar on each cut half. Heat 1 tbsp oil in a heavy-based frying pan. Add the lemons, cut side down. Fry until they are just caramalised. Serve the soup with the caramelised lemons on the side.