Ingredients

• 400g can chickpeas, rinsed, drained
• 2 teaspoons harissa paste
• 1 1/2 tablespoons ras el hanout, plus extra, to serve
• 2 1/2 tablespoons extra virgin olive oil, plus extra, to serve
• 1kg Kent pumpkin, peeled, deseeded, chopped
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 2 tablespoons finely grated fresh ginger
• 1 bunch coriander, roots and stems chopped, leaves reserved, chopped
• 420g (2 cups) red lentils
• 1L (4 cups) Campbell’s Real Soup Base Moroccan
• 500ml (2 cups) apple juice
• Greek-style yoghurt, to serve

Method

• Step 1 Preheat the oven to 170C/150C fan forced. Line a baking tray with baking paper and set aside.
• Step 2 Combine the chickpeas, harissa, 2 tsp ras el hanout and 2 tsp olive oil in a bowl. Season. Spread chickpeas over prepared tray. Roast for 1 hour or until golden and crispy. Set aside.
• Step 3 Coarsely grate the pumpkin in a food processor fitted with the grater attachment. Set aside.
• Step 4 Heat the remaining 2 tbs olive oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, ginger and chopped coriander root and stems. Cook, stirring, for 3 minutes. Add the remaining 1 tbs ras el hanout and cook for a further 1 minute or until aromatic. Add the pumpkin, lentils, soup base, apple juice and 500ml (2 cups) water. Stir to combine and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until soup has thickened and lentils are tender. Season. Stir in three-quarters of the chopped coriander leaves.
• Step 5 Combine a little extra ras el hanout and some extra olive oil in a bowl. Serve the soup topped with yoghurt, crispy chickpeas and the remaining chopped coriander. Drizzle with ras el hanout mixture.