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Ingredients

  • 1 onion, chopped
  • olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • ½ tsp ground cumin
  • 2 tbsp harissa
  • 400g tin chickpeas, drained
  • 750ml vegetable stock
  • 2 tbsp tomato purée
  • a handful of leaves parsley, chopped

Method

  • STEP 1

    Cook the onion in 1 tbsp of olive oil until softened. Add the carrot and celery and cook for 5 minutes. Stir in the cumin and harissa and cook for a minute. Add the rest of the ingredients, season and bring to a simmer. Cook for 15 minutes then stir in the parsley before serving.

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