Hot Moroccan bean soup

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• Easy

• Serves: 4
• Yield: 4 servings
• Ready in: 55 mins (10 mins Prep - 45 mins Cook)

Ingredients

• 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

Preparation method

1.   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.
2.   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.
3.   Ladle the soup into warmed bowls, garnish with sprigs of coriander and serve.
4.   Variation: you can substitute haricot beans for cannellini beans, if you like.
5.   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.

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