Ras el Hanout Butternut Squash Soup with Harissa Yogurt and Crispy Chickpeas (Moroccan × American)

Method

1. Pat the chickpeas very dry with paper towels and rub off any loose skins; wet chickpeas spit and never crisp. Heat part of the oil in a 20 cm frying pan over medium-high heat, add the chickpeas in one layer and fry for 7 min, shaking the pan often, until golden and crunchy. Sprinkle with part of the ras el hanout and part of the salt, toss and tip onto a plate. Hold a lid over the pan if they start to pop.

   Add in this stepCanned chickpeas, drained 120 gOlive oil 1¼ tbspRas el hanout 0.4 tspSalt ⅛ tsp

   medium-high heat

2. Cut the onion into small dice. Heat the rest of the oil in a 20 cm pot over medium heat and cook the onion for 6 min, stirring now and then, until soft and lightly golden. Meanwhile peel the squash, scoop out the seeds and cut it into 2 cm cubes.

   Add in this stepOlive oil 1¾ tbspOnion 1

   medium heat

3. Turn the heat down to medium-low heat, add the grated garlic and ginger, the rest of the ras el hanout and the tomato paste, and stir for 1 min, until the spices smell toasty and the paste darkens slightly. Don't let the spices burn or they turn bitter.

   Add in this stepGarlic cloves 2Fresh ginger 10 gRas el hanout 1⅛ tspTomato paste 1 tbsp

   medium-low heat

4. Add the squash, the stock and part of the salt. Bring to a boil over high heat, then cover, turn down to medium-low heat and simmer for 20 min, until the squash is soft enough to crush with a spoon.

   Add in this stepButternut squash, peeled and seeded (prepared weight) 550 gVegetable stock 600 mlSalt 0.4 tsp

   high heat→medium-low heat

5. Off the heat, blend with a stick blender for 1 min 30 sec until smooth (with a countertop blender, cool for 5 minutes, fill only halfway and vent the lid under a towel). Stir in the lemon juice, taste and season with the rest of the salt. The lemon keeps the spices bright.

   Add in this stepLemon juice 1½ tbspSalt ¼ tsp

6. Mix the yogurt and harissa in a small bowl, leaving it a little streaky for a prettier swirl. Ladle the soup into bowls, add a spoonful of harissa yogurt to each, drag a spoon through it and top with the crispy chickpeas and coriander.

   Add in this stepGreek yogurt 80 gHarissa paste 1 tspFresh coriander (cilantro), chopped 2 tbsp