Spiced Pumpkin Harira Soup

Ingredients

• 500g pumpkin, peeled and cut into 2cm cubes
• 1 can (400g) chickpeas, drained and rinsed
• 150g red lentils, rinsed
• 1 can (400g) crushed tomatoes
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 stalks celery, finely sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 tsp sweet smoked paprika
• 2 tbsp tomato paste
• 1 litre vegetable stock
• 3 tbsp olive oil
• 1 small bunch fresh cilantro, roughly chopped
• 1 small bunch fresh flat-leaf parsley, roughly chopped
• 2 tbsp lemon juice
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

Steps

1. 1

   1. Toss the pumpkin cubes with a drizzle of olive oil, salt, and paprika, then roast on a baking tray at 200°C (390°F) for 25 minutes until golden and tender.

2. 2

   2. While pumpkin roasts, heat the remaining olive oil in a large pot over medium heat and sauté the onion and celery for 6–7 minutes until softened, then add the garlic and cook for one more minute.

3. 3

   3. Stir in the tomato paste, cumin, coriander, cinnamon, turmeric, and cayenne; cook for 2 minutes until fragrant, then pour in the crushed tomatoes and stock.

4. 4

   4. Add the lentils and chickpeas, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are completely broken down and the broth thickens.

5. 5

   5. Stir in the roasted pumpkin and lemon juice, season to taste, and simmer for a further 5 minutes to meld the flavors.

6. 6

   6. Remove from heat, stir through most of the cilantro and parsley, then ladle into bowls and finish with the remaining fresh herbs.