Roast Tomato + Harissa Soup

1: Preheat the oven to 200 degrees celsius.

2: Slice the tomatoes in half, roughly chop the onions, and slice the top of the garlic bulbs. Peel the ginger.

3: Place the vegetables on a baking tray, season with salt, pepper, harissa paste, paprika, cumin, oregano, and olive oil.

4: Roast in the oven for 45 minutes, or until caramelised.

5: In a jug, add boiling water to the stock cubes and the tomato purée.

6: Transfer the roasted vegetables into a blender, add enough stock to cover, then blend until smooth.

7: Pour into a saucepan, season to taste, and bring to a simmer. Add the cream if using.

8: For the crispy chickpea topping, drain the chickpeas, then mix with the seasonings. Roast, air fry, or fry until crispy.

9: To serve, ladle the soup into bowls, scatter the chickpeas on top, garnish with fresh herbs, and finish with a swirl of cream or yoghurt. Serve with buttered toast and enjoy!