Speedy Chickpea and Harissa Soup

15 minutes

1. Blend tinned plum tomatoes(800 g), harissa(4 tsp), a tin of drained cooked chickpeas(480 g), jarred red peppers(2 items), tomato purée(1 tsp), and tahini(2 tbsp). Start with less harissa if you prefer less heat.
2. Blend until smooth, then transfer to a saucepan to heat through. Drain the other tin of chickpeas and add them to the pot. Fill the tomato tin with water and pour it into the pot.
3. Use a fork or a potato masher to mash up the chickpeas a little. They should have a chunky texture, with some chickpeas remaining whole. Season well with salt(to taste) and pepper(to taste). Make sure the soup is heated through well.
4. To serve, drizzle more tahini(to taste) and harissa(to taste) over the top, and sprinkle with toasted sesame seeds(2 tbsp) and parsley(12 g).