Hail to the ale

from page 37 CHICKPEA & TAHINI SOUP WITH HARISSA ROASTED PEPPERS

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 icecube 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 (optional)

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 mediumhigh 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.

Serves 4