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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
