About this recipe:This filling soup is given extra heat with harissa, the fiery chilli paste from North Africa.
200 g (7 oz) canned cannellini beans
400 g (14 oz) canned chickpeas
150 g (5½ oz) onions, chopped
150 g (5½ oz) tomatoes, peeled and chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon turmeric
50 g (1¾ oz) rice noodles
2 tablespoons chopped fresh coriander
1-2 teaspoons harissa paste
Salt and black pepper
To garnish: sprigs of fresh coriander
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Method Prep:10min › Cook:45min › Ready in:55min
Rinse and drain the beans and chickpeas and place them in a large saucepan with the onions, tomatoes, lemon juice, cumin and turmeric. Add 1.7 litres (3 pints) of water. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes.
Stir the rice noodles into the soup and simmer for a further 5 minutes. Then stir in the chopped coriander and the harissa and add salt and pepper to taste.
Ladle the soup into warmed bowls, garnish with sprigs of coriander and serve.
Variation: you can substitute haricot beans for cannellini beans, if you like.
Tip: harissa paste is available from most major supermarkets and can be added to dishes or served separately as a condiment. If you cannot find it, use Tabasco sauce to taste instead.
This is basically a great soup, something different and easy to make, one drawback - 3pts water and the recipe is for 4 people? The first time I made it everyone raved about it, the second time it turned out very watery, really sad as it has a great flavour so only 3 stars. The next time I intend to use only 1.5pts water and see if that improves the consistency then we will have a worthy 5 star soup. - 03 Mar 2014