Thursday, September 8, 2011

Recipe for chickpea & chilli soup


  • 2 tsp cumin seeds
  • large pinch chilli flakes
  • 1 tbsp olive oil
  • 1 red onion , chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes , whole or chopped
  • 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
  • small bunch coriander , roughly chopped (save a few leaves, to serve)
  • 4 tbsp 0% Greek yogurt , to serve

Cooking Directions

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...