75 g brown basmati rice
1 Tbsp olive oil
1 large onion, roughly chopped
2 capsicums de-seeded and roughly chopped
2 garlic cloves, crushed
1 Tbsp grated fresh root ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 Tbsp harissa paste
2 x 400g cans chopped tomatoes
400g can chick peas, drained and rinsed
1/2 lemon, zest and juice
4 Tbsp low-fat natural yoghurt
28 g pack coriander, leaves picked
Cook the rice according to pack instructions.
Meanwhile, heat the oil in a large pan and cook the onion and peppers for 10 minutes until softened. Stir in the garlic, ginger, spices and harissa, cooking for 1 minute, then add the tomatoes and 750 ml water. Bring to the boil, cover and simmer for 10 minutes.
Using a stick blender or food processor, blitz the soup, then return to the pan and add the chick peas and cooked rice. Cook for 2–3 minutes to heat through; season and stir in the lemon zest and juice. Divide between 4 bowls and top with a spoonful of yoghurt and a sprig of coriander leaves.
Photo Credits: Sara
