Tomato, chickpea and harissa soup with spinach

Hot sauces Armenian cuisine

I love soup- but sometimes I feel unsatisfied by it and I think it's because it often has a lack of texture. So I created this recipe, with that and with cold winter nights in mind. I cooked the baby tomatoes whole in the soup and they retain their shape, meaning when you eat this soup you get little juicy tomato explosions- fab! The quantities of harissa are 100% changeable, depending on how spicy you like your food. The quantity used here gives a gentle warming kick, which is balanced perfectly by garnishing the soup with a spoonful of natural yogurt. To make this into more of a hearty stew, why not add some sliced chorizo at the beginning with the onions. If the quantity of spinach seems large, fear not, as it wilts down into nothing once it hits the heat. Allow the soup to cool for about 10 minutes before you eat it. The whole tomatoes are piping hot in the centre when first cooked, and they burn!