enough for: 2
takes: 20 minutes
2 onions
1 jar tomato passata (700mL)
1 can coconut cream
2 tablespoons harissa (optional)
2 handfuls hazelnuts, roasted
1. Heat a little oil in a medium saucepan. Dice onion and add to the pot. Cover and cook on a medium heat, stirring every few minutes until the onion is soft but not browned. About 10 minutes.
2. When the onion is soft, add the passata / puree (not concentrated tomato paste) and coconut cream. Bring to the boil and simmer for 5 minutes to allow the flavours to mingle.
3. Remove from the heat and puree using a stick blender or regular blender. Add harissa. Taste and season with salt, pepper and more harissa if needed.
4. To serve, divide between two bowls and top with roasted hazelnuts.
