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 crab soup, crammed full of Middle Eastern flavours such as harissa and chickpeas, and all ready in under 30min!
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- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 1 tsp. ground cumin
- 1 -2tbsp harissa paste, we used Al’Fez
- 4 Tbsp. tomato purée
- 850 ml fish or vegetable stock
- 2 x 400g tins chickpeas, drained and rinsed
- juice 1/2 lemon
- 150 g white crab meat, tinned or fresh
To serve
- large handful parsley, roughly chopped
- 1 Tbsp. non-pareille capers
- toasted/griddled sourdough
- 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.
Per serving:
- Calories: 285
- Protein: 19g
- Total fat: 8g
- Saturates: 1g
- Carbs: 28g
- Total sugars: 8g
- Fibre: 11g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
