Berbere Spiced Chickpea Soup
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Gluten Free, Vegetarian, Vegan, Diabetic, Low Fat, Coeliacs, Dairy Free
Two large potatoes, peeled and cubed
½ tsp salt
1 tsp pepper
1 tsp Harissa Spice Mix
1 tsp paprika
4 garlic cloves, crushed and finely sliced
A few slices of lemon to garnish
Pinch of Ground Sumac Berries
Handful of fresh coriander
On a medium heat, fry the potatoes in oil until brown on all sides.
Once browned, take the potatoes out and leave to one side. Drain the pan of oil reserving around 1 tablespoon of oil in the pan.
On a low heat, lightly fry the garlic, paprika and Harissa Spice Mix. Stir for a minute, then add the potatoes back in. Stir together until evenly coated
Add fresh coriander leaves, salt and pepper and mix.
Before serving, add a sprinkling of Ground Sumac Berries and lemon juice.