When time is short and you’re lacking inspiration, it’s easy to turn to the same old meals but find your inspiration with this fragrant dinner option.
So we have created this super easy and delicious crabsoup, crammed full of Middle Eastern flavours such as harissa and chickpeas, and all ready in under 30min!
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
285
Ingredients
1Tbsp.
olive oil
1
onion, finely chopped
2
carrots, peeled and finely chopped
2
celery sticks, finely chopped
1tsp.
ground cumin
1
-2tbsp harissa paste, we used Al’Fez
4Tbsp.
tomato purée
850ml
fish or vegetable stock
2
x 400g tins chickpeas, drained and rinsed
juice ½ lemon
150g
white crab meat, tinned or fresh
To serve
large handful parsley, roughly chopped
1Tbsp.
non-pareille capers
toasted/griddled sourdough
Directions
Step 1Heat oil in a large pan over low heat and fry onion for 5min, until softened. Add carrots and celery and fry for 5min more before stirring in the cumin, harissa, tomato purée and some seasoning. Fry for 1min, until aromatic.
Step 2Stir in stock and bring to the boil. Add chickpeas and simmer for 5min. Stir in lemon juice and crab meat and check seasoning.
Step 3Divide between 4 bowls and garnish with parsley and capers. Serve with toasted/griddled sourdough, if you like.
Creative Cooking Ideas:
No chickpeas? No problem. Use drained and rinsed tinned black beans, drained and rinsed tinned flageolet or haricot beans, cooked lentils instead.
No crab meat? No problem. Use cooked or tinned salmon, tinned tuna, cooked and shredded cooked chicken instead.
No harissa? No problem. Use a a couple of dashes of Tabasco or your favourite hot sauce.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
