Can't get enough of recipes with harissa ? Here's another one. ;-)

CHICKPEASsoup with HARISSA and croutons.
(for 4 pers., preparation: + - 50 min.)


You need:
- 1 onion
- 2 tsp. oil
- 500 gr. carrots
- 2 cloves garlic
- 1 tsp. cumin
- 1 tsp. coriander seeds
- 1 tsp. caraway
- 1 tbsp. harissa
- 1 l. hot broth
- 1/2 bunch fresh parsley
- 400 gr. chickpeas, canned
- 4 tbsp. yogurt
- 2 tbsp. cold water
- a mortar
- a blender
For the croutons:
- 100 gr. Turkish bread
- 2 tsp. olive oil

Preparation: 
Peel and chop the onion. Heat 1 tsp. oil, add the chopped onion with 2 tbsp. cold water, put a lid on the pan, and let fry for 10 to 15 min., over low heat, stirring occasionally. Clean the carrots, cut them into slices. Peel and chop the garlic finely. Do both with the rest of the oil in a pan and bake for + - 5 min., without lid. Mash all the spices in a mortar. Add 3/4 of the spice-mixture with the harissa to the carrots. Stir for + - 1 min., then add the stock, bring to the boil and let simmer for 10 to 15 min., until the carrots are tender. Meanwhile, make the croutons. Wash the parsley, shake dry and chop finely. Toast the Turkish bread on both sides under the grill. Mix the 2 tbsp. olive oil, a bit of the remaining spice-mixture (1/4) and some parsley (hold some of the parsley for the soup) and brush it on to the bread. Put back under the grill for a short while, let cool down and break into pieces. Drain the chickpeas, rinse them and stir into the soup. Reheat the soup for a few min. and add the rest of the parsley. Puree the soup with a blender, until you become the desired thickness. Ladle the soup into bowls and put in each bowl a tbsp. yogurt and some croutons.

Eat them,

Your Veggie Lady
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