This hearty soup, bursting with Moroccan flavours and antioxidant nutrients is a complete meal in itself and can have quite a spicy kick, depending on the strength of the harissa paste.
Boil or steam the rice until it is al dente (usually around 20 minutes for brown rice). Meanwhile, heat the oil in a large pan and cook the onion on a gentle heat for 10 minutes until softened, adding the peppers after 5 minutes.
Stir in the garlic, ginger, cumin, coriander, cinnamon and harissa, cooking for 1 minute, then add the tomatoes and water. Bring to the boil, cover and simmer for 10 minutes.
Using a stick blender or food processor, blend the soup, then return to the pan and add the chick peas and cooked rice. Cook for 2-3 minutes to heat through, season and stir in the lemon juice. Serve sprinkled with a handful of coriander leaves.