Ingredients

2 tbsp olive oil

1 large onion, fine chopped

200g pumpkin or butternut squash

2 garlic cloves

2 tbsp harrissa paste

50g red lentils

400g can of tomatoes

800ml of vegetable stock

seasoning

For the optional garnish

1 tbsp oloive oil

150g cooked chickpeas

1 tsp harrissa paste

1 tbsp lemon juice

Method

Heat the oil in a large saucepan, add the onion and cook over a medium heat until softened. Add the pumpkin and garlic and cook for several more minutes. Stir in the harissa paste and the lentils. Mix thoroughly then add the tomatoes and stock. Seasoning with plenty of pepper.

Bring to the boil, then reduce the heat to a steady simmer and partially cover the pan. Leave to simmer until the lentils and pumpkin are tender. Puree the soup, taste for seasoning.

To make the garnish, heat the oil in a frying pan and add the chickpeas. Seasoning with plenty of pepper and stir in the harissa paste. Add the lemon juice then cook, stirring constantly until the pan looks dry. Serve the soup with the garnish and some chopped parsley.