for 2 person

Soup

1 tbsp	olive oil
¼ tsp	cinnamon
1 tsp	ground cumin
1 tsp	paprika
1	red onion, finely chopped
300 g	carrots, in cubes
300 g	squash (hokkaido or butternut), in cubes
3	dates, pitted, coarsely chopped
1 bunch	coriander
2	garlic cloves, finely chopped
2 tsp	harissa
5 dl	water
	salt, to taste

Crunchy chickpeas

150 g	chickpeas (tinned), rinsed under cold water and drained
1 tbsp	olive oil
1 tsp	Za'atar (spice mix)
1 tsp	paprika
½ tsp	salt

How it's done

Soup

Heat the oil in a pan and sauté the spices until the aroma is released. Add the onion and sauté. Add the carrot, squash, dates, half the coriander, garlic, harissa and water. Bring to the boil, cover and simmer gently for approx. 20 mins. When the vegetables are cooked, purée the soup in a blender or using a stick blender.

Crunchy chickpeas

Pat the chickpeas dry, mix with the oil and spices and transfer to a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

Serve the soup in bowls garnished with the chickpeas and remaining coriander.

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