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Spicy chickpea and bourghal soup with fetta cream and flatbread.

This is a recipe from Yottam Ottolenghi's Plenty More Cookbook and it is one heck of a winner. It's such a hearty vegetarian soup with just the right kick of spice to warm the tummy.

Harissa is a spicy paste available in most supermarkets these days. If you spicy food , stick to the 1 tablespoon but reduce to at least 1/2 tbsp if you would prefer a milder spice. Makes 6 servings. 

2 tbsp olive oil
2 small onions, peeled and diced
4 garlic cloves crushed
2 large carrots, peeled and diced
4 celery sticks, diced
1 tbsp harissa paste
1 tsp ground cumin
1 tsp ground coriander
1 1/2tsp whole caraway seeds
2 cans chickpeas
1.2 litres stock (mix water with 6 tsp vaxtkraft coriander stock concentrate)
100g bourghal

Fetta cream
150g fetta (we use Danish fetta)
4 tbsp greek youghurt
30 g coriander
15 g mint leaves

1. Make the flatbread first
2. Heat oil in large saucepan, add onion, garlic, carrots and celery and sweat until translucent.
3. Add harissa, cumin, coriander and caraway seeds and cook for 2 min, stirring well.
4. Add chickpeas and stock and bring to the boil. Reduce to a simmer for 10 mins.
5. Rinse bourghal, place in a small saucepan with plenty of water, bring to the boil and turn off. Drain and refresh under cold water. Add to soup.
6. To make the fetta cream, blitz all ingredients with a stock blender.
7. Serve soup and add a dollop of fetta cream.

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