14/04/2026
This week's Tuesday's Chow is a tasty chickpea soup taken from our Taste of Spring magazine. It's inspired by a Tunisian dish called harira and it's ever so simple to make.
For 4 people, starting by adding a splash of vegetable oil to a saucepan on a medium hob. Toss in 1 chopped onion, 1 chopped carrot, 3 sliced garlic cloves and a sprinkling of chilli flakes and cook for 8 minutes, or until the onion is soft.
Add 1 tbsp tomato purΓ©e, cook for 1 minute, stirring, then add 1 tsp cumin, 1 tsp cinnamon and 1/2 tsp turmeric (check out our nice prices on Schwartz spices in store π). Cook for 1 minute more, stirring to coat the vegetables in the paste, then tip in 1500ml of chicken or veg stock, add a tin of chopped tomatoes and 2 tins of drained chickpeas.
Bring the liquid almost all the way up to the boil, then reduce the heat and simmer for 20 minutes, or until the carrot is cooked and the chickpeas softened.
Taste for seasoning, adding pepper, a squeeze of lemon and some salt as necessary (the stock may be fairly salty already). Serve in bowls with fresh coriander sprinkled over and plenty of crusty bread on the side. π πΉπ³ π
