Harissa Soup - Moroccan

[goodcookin]

Harissa Soup - Moroccan
from "The Big Book of Quick & Healthy Recipes"

1/2 hot chili pepper, chopped
2 cloves garlic, crushed
1 teaspoon coriander seeds
1 teaspoon ground cumin
2 tablespoons olive oil
2 scallions, sliced
1 carrot, diced
1 stick celery, sliced
1 cup green beans, sliced
1 pound ripe tomatoes, pureed
1 1/2 cups flageolet beans, cooked or canned
1 1/2 cups garbanzos, cooked or canned
3 1/2 cups vegetable stock
Salt and black pepper to taste
1 handful mint, chopped

1. In a mortar, pound the chili, garlic, coriander, and cumin with a
little oil. Then gently heat the remaining oil in a large Dutch oven,
and add the onion and vegetables.

2. Heat through, add the tomatoes, beans, garbanzos, and chili paste.
Stir for 1 minute before adding the stock and a little salt.

3. Bring to a boil and simmer for 15 minutes. Season with salt and
pepper, garnish with mint, serve.