Moroccan tomato & chickpea soup with couscous

• couscous↗75g g
• olive oil↗3 tbsp tbsp
• low-sodium hot vegetable stock↗750ml ml
• large onion↗1 pcs

  finely chopped

• carrot↗1 pcs

  chopped into small cubes

• garlic cloves↗4 pcs

  crushed

• half a finger of ginger

  peeled and finely chopped

• ras-el-hanout tbsp
• harissa paste↗1 tbsp tbsp

  plus extra to serve

• tin chopped tomato400g g
• tin chickpea400g g
• lemon juice
• roughly chopped coriander

  to serve

Step-by-step instructions

1. 1

   Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.

2. 2

   Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.

3. 3

   Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.