Directions
- 1Heat the olive oil in a large saucepan or pot over a medium heat until hot.
- 2Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised.
- 3Add the rice and cook for a couple of minutes to toast it and coat the rice.
- 4Pour in the veggie stock and a generous pinch of salt, bring to a simmer and cover with a lid and simmer gently for around 35 minutes.
- 5Remove the lid, test the rice; it should be tender with a little bite.
- 6Stir through the beans and top up with a little more water in needed.
- 7Stir through the cavolo nero or kale and simmer for another couple mins then remove from the heat.
- 8Stir through the olives, capers and chopped parsley.
- 9Taste and season with salt, lemon juice or a little sugar if needed.
- 10Whisk together the tahini, maple syrup and a squeeze of lemon.
- 11Add just enough water to loosen it to a drizzly consistency.
- 12Season with salt and more lemon juice if needed for the drizzle.
- 13Ladle the soup into bowls.
- 14Drizzle over the tahini maple drizzle, a squeeze of lemon and some parsley leaves to garnish.
Ingredients
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp harissa paste
- 225 g brown rice, or barley or spelt
- 1.5 L veggie stock
- 400 g cannellini beans, drained
- 100 g cavolo nero or kale, stems stripped
- 1 Large handful good quality green olives, torn in half
- 1 Large handful capers
- 1 Large handful parsley, coarsely chopped or ripped up
- 50 g tahini
- 50 g maple syrup
- Water to loosen to a drizzle
- Salt and lemon juice to taste
Equipment
large saucepanpotlidwhisk
Tips
- Add just enough water to loosen the tahini maple drizzle to a drizzly consistency; it might thicken initially but will loosen with more water.
- Season with salt, lemon juice, or a little sugar if needed to balance the flavors.
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