PREP 25 MIN
COOK 45 MIN
FREEZE UP TO 3 MONTHS
FOR THE HARISSA PASTE
1 red bell pepper
2 tbsp olive oil
⁄2 tsp coriander seeds
2 tsp cumin seeds
1 tsp caraway seeds
2 tsp tomato paste
3 garlic cloves, coarsely
4 red chiles, seeds removed,
1 tsp smoked paprika
juice of 1 lemon
FOR THE SOUP
1 tbsp olive oil
⁄2oz (100g) smoked pancetta,
2 red onions, diced
1 potato, peeled and diced
3 celery ribs, diced
1 small fennel, thinly sliced
3 tbsp oregano leaves, chopped
⁄2oz (400g) can diced
3¼ cups (750ml) vegetable
14oz (400g) canned chickpeas,
1 bay leaf
salt and freshly ground
This chunky vegetable soup owes much of its appeal to
the robust nature of homemade harissa, which can be
made in advance and stored in the refrigerator.
1 To make the harissa, rub the red bell pepper with olive oil and cook
under the broiler for 10–15 minutes, turning frequently, until the skin is
blackened and charred. Remove to a bowl, cover with plastic wrap, and let
cool. Peel away the skin, discard the seeds, and coarsely chop the ﬂesh.
2 Heat a small frying pan over low heat and roast the coriander, cumin,
and caraway seeds for about a minute, stirring. Using a mortar and pestle,
pound the spices to a powder. Transfer to a food processor and add the
red bell pepper along with the tomato paste, garlic, red chiles, paprika, and
lemon juice. Process until smooth, gradually adding the remaining olive oil.
3 To make the soup, heat the olive oil in a large saucepan and cook the
pancetta until golden, then remove. Add the onion, potato, celery, fennel,
and oregano to the pan. Cover and soften over low heat for 10 minutes.
Stir in 1–2 tbsp of the harissa paste and the tomatoes and continue
cooking for 5 minutes. Add the stock, pancetta, chickpeas, and bay leaf.
Season well, and simmer in a half-covered pan for 20 minutes. Remove
the bay leaf and serve.
US_208-209_harissa_rosehip.indd 208 17/04/2019 12:21