Soups and starters: Try this combination of a broth-bready soup with a side dish of roasted cauliflower

Spicy harissa chickpea soup
This broth-bready soup gets punches of flavour from garlic, tomato paste and toasted cumin, but a defining ingredient is harissa. The North African red pepper paste packs both heat and a range of spices, adding complexity that ties all the flavours together. Toast chunks of crusty bread in olive oil to make croutons while the soup simmers. Green olives, cilantro, soft-cooked eggs and plenty of harrisa were perfect toppings, and a hit of lemon juice to finish keeps things tasting bright.—AP

Ingredients
5 tablespoons extra-virgin olive oil, divided
1 large yellow onion chopped well
Kosher salt and ground black pepper
6 medium garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons ground cumin, toasted
6 tablespoons harissa, plus more to serve
Two 15½-ounce cans of chickpeas
 ? cup liquid reserved, drained
2 quarts low-sodium chicken broth
8 ounces crusty white bread, sliced up to ½ inch thick and torn into bite-size pieces
2 tablespoons lemon juice, plus lemon wedges, to serve
½ cup chopped fresh cilantro
Chopped pitted green olives, to serve

Method
1. In a large oven -over mediumhigh, heat
2. tablespoons of the oil until shimmering. 2 Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until lightly golden, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4.  Add the tomato paste and cook, stirring, until it browns, for about 2 minutes.
5. Stir in 2 tablespoons of the cumin and the harissa and cook until fragrant, about a minute.
6. Add the chickpeas, and the reserved liquid and the broth.
7. Stir to combine, and then bring to a boil over high. 8 Simmer, until the flavours have melded, about 30 minutes.