Saturday , October 31 2020
Spicy Vegetable and Chickpea Soup 1

Spicy Vegetable and Chickpea Soup

Recipe by Sara Matthews | @sarabynatureskitchen

Recipe published in Feast, Issue 2 – February 2016

Serves Four – Six

INGREDIENTS

1/2 a small swede (about 200g), chopped
2 large carrots (about 120g), chopped
2 sticks of celery, chopped
2 parsnips, chopped
1 large or 2 small onions, sliced
2 tbsp of rapeseed oil (you can use olive or coconut oil. Coconut adds a beautiful flavour to this dish)
2 garlic cloves, crushed

1l of vegetable stock (I use Kallo gluten, yeast and lactose free veg stock cubes but any will do)
Zest of 1 lemon
80g of dried apricots, chopped
1 tsp of Harissa (this can be bought in most supermarkets. It is a mixed spice with coriander seed, paprika, cumin, chilli and caraway seeds)
1tsp of cumin
Salt and pepper to taste
1 tin of chickpeas (240g), drained

Method
1. Heat the oil in a large pan and gently cook the onions for a couple of minutes to soften, then add all the other vegetables and gently cook for 5 minutes. Add the spices, garlic and apricots and cook for a further minute, then add the vegetable stock and bring to the boil. Simmer for 20 minutes until the vegetables are just tender, add the chickpeas and lemon zest, and cook for two minutes.

2. Put the contents of the pan into a blender and puree until smooth. Add a little more stock if the soup is too thick but not too much as you want to keep the texture creamy. Serve straight away or reheat when needed.

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