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Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Harissa paste has serious kick but, once stirred into the soup, its fieriness is tamed. Feel free to add less or more paste depending on your tolerance. Freeze any extra harissa in an ice cube tray and use cubes as needed.


  • 2 medium red peppers
    1 tsp (5 mL) harissa paste
    2 tbsp (30 mL) olive oil
    1 1/2 cups (375 mL) onion, finely chopped
    1/2 cup (125 mL) celery, finely chopped
    2 tbsp (30 mL) garlic, finely chopped
    1/2 tsp (2 mL) cumin seeds
    2 tsp (10 mL) smoked paprika
    4 cups (1 L) vegetable or chicken stock
    1 tbsp (15 mL) fresh thyme, finely chopped
    1 can (540 mL) chickpeas, drained and rinsed
    2 cups (500 mL) peeled and finely diced
    sweet potato
    3 tbsp (45 mL) tahini paste
    Plain kefir or yogurt to drizzle for garnish


  • 1 On a hot grill or under a broiler, roast
    peppers until charred on all sides. Let cool,
    peel off skin and discard seeds. Slice roasted
    peppers into strips and toss together with
    harissa in a small bowl. Set aside.
    2 In a large pot, heat olive oil over medium-­
    high heat. Add onions and celery, and cook
    for 10 minutes. Stir in garlic, cumin seeds and
    smoked paprika, and cook for 1 minute.
    3 Add stock to the pot along with thyme,
    chickpeas, sweet potato and tahini paste.
    4 Bring to a boil, then cover and simmer over
    low heat for 25 minutes.
    5 Ladle soup into four bowls and garnish with
    harissa roasted peppers and a drizzle of kefir
    or yogurt.
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