Turkey & harissa soup

Posted by adm On September - 22 - 2011

How to cook Turkey & harissa soup


  • 2 tbs olive oil
  • 1 onion, shredded
  • 2 garlic cloves, shredded
  • 1 tbs harissa
  • 1 tsp ground cumin
  • 2 x 410g cans chickpeas, rinsed, knackered
  • 800g can chopped tomatoes
  • 1L (4 cups) chicken strain
  • 3 cups (480g) chopped cooked dud
  • 1/4 cup chopped coriander, plus extra leaves to dish
  • Natural yogurt, to service

How to:

  • Heat the oil in a large saucepan over medium rut. Add the onion and prepare, stirring, for 2-3 minutes until dull. Add the garlic and cook for a further moment, then add the harissa and ground cumin, and cook for 1 minute or until fragrant. Add the chickpeas, tomatoes, stock and 300ml h2o. Bring to the churn, then reduce heat to medium-low and simmer for 30 transactions.

  • Allow to cool slimly, then blend half the soup. Return to pan with remaining soup, season, then add turkey to warm through. Stir in the coriander, divide among bowls and serve topped with yoghurt and extra coriander.

  • Harissa is a Tunisian chilli sauce from Center Eastern and gourmet shops.

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