Step 1

For the harissa, place chilli and add 1/4 cup (60ml) boiling water in a small bowl. Stand for 2 minutes. Meanwhile, place remaining ingredients in a mortar and pestle with 2 tsp sea salt and pound until a coarse paste. Add chilli and soaking liquid and mix until combined.

Step 2

Place oil in a large pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, spinach stalks, zucchini and ground cumin and cook, stirring, for 1-2 minutes until starting to soften. Stir in tomato paste and harissa and cook for 1-2 minutes. Add chickpeas and stock, bring to the boil, then reduce heat to medium and simmer for 20 minutes. Add spinach leaves and lemon juice, then simmer for 5 minutes or until leaves wilt.

Step 3

Meanwhile, brush warm pita breads with melted butter, top with cumin seeds and season with sea salt. Divide soup among bowls and serve with pita breads.