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! —Kathryn Morrissey
Sauté the onions and garlic in the olive oil on a medium heat for about 10 minutes until soft and translucent. Stir regularly to stop from burning and catching.
Add the harissa and stir in with the onions and garlic for 1 minute.
Add the tomatoes, chickpeas, chopped tomatoes and stock. Increase the heat to bring to the boil, then reduce to a gentle simmer and cook for 15 minutes- it’s not necessary to cover the pot. The tomatoes will start to burst open slightly, but will still retain their shape.
Add the spinach and stir through the soup. It will wilt very quickly and decrease in volume so don’t worry if it looks like there is too much.
When the spinach has wilted, remove from the heat, stir in the oregano and allow to settle and cool slightly for 10 minutes
Season to taste and serve with a nice spoonful of natural yogurt to balance out the heat.