Post by Sylvia on Jan 28, 2009 9:14:34 GMT -6
Middle Eastern Chickpea Soup
1 Tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
1 Pt/600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
4 oz/100g frozen broad beans
zest and juice of 1/2 lemon
large handful coriander/cilantro or parsley and flatbread, to serve
Heat the oil in a large saucepan, then gently fry the onion and celery for 10 minutes until softened, stirring frequently. Tip in the cumin, then fry for another minute.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of back pepper. Simmer for 8 minutes. Add the broad beans and lemon juice, then cook for 2 minutes more. Season to taste, then spoon into bowls and sprinkle over a little lemon zest and herbs. Serve with flatbread.
Curry lovers can swap the cumin for 1 tsp garam masala
Sylvia446
1 Tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
1 Pt/600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
4 oz/100g frozen broad beans
zest and juice of 1/2 lemon
large handful coriander/cilantro or parsley and flatbread, to serve
Heat the oil in a large saucepan, then gently fry the onion and celery for 10 minutes until softened, stirring frequently. Tip in the cumin, then fry for another minute.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of back pepper. Simmer for 8 minutes. Add the broad beans and lemon juice, then cook for 2 minutes more. Season to taste, then spoon into bowls and sprinkle over a little lemon zest and herbs. Serve with flatbread.
Curry lovers can swap the cumin for 1 tsp garam masala
Sylvia446