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Harissa, squash and carrot soup
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 384
  • Fat about 14g
  • Carbohydrates about 58g
  • Protein about 7g
This is needed
This is needed for 2 people
  • 1 tbsp olive oil
  • 0.25 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 red onion, finely chopped
  • 300 g carrots, in cubes
  • 300 g squash (hokkaido or butternut), in cubes
  • 2 garlic clove, finely chopped
  • 1 bunch coriander
  • 2 tsp harissa
  • salt, to taste
  • 5 dl water
  • 3 dates, pitted, coarsely chopped
Crunchy chickpeas
  • 150 g chickpeas (tinned), rinsed under cold water and drained
  • 1 tsp Za'atar (spice mix)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Heat the oil in a pan and sauté the spices until the aroma is released. Add the onion and sauté. Add the carrot, squash, dates, half the coriander, garlic, harissa and water. Bring to the boil, cover and simmer gently for approx. 20 mins. When the vegetables are cooked, purée the soup in a blender or using a stick blender.
Crunchy chickpeas
Pat the chickpeas dry, mix with the oil and spices and transfer to a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Serve the soup in bowls garnished with the chickpeas and remaining coriander.

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