HEALTHY, CHEAP AND COMFORTING SOUP…
MOROCCAN CHICKPEA SOUP
A delicious bowl of comfort, for cold wintry lunchtimes, and especially good if you are trying to be healthy and save a few pennies at the same time.
Makes 4 servings
2 tbsp olive oil
1 onion, chopped
2 cloves of garlic
pinch of chilli powder
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
1 courgette, diced
1 tin chopped tomatoes
600ml chicken or vegetable stock
75g apricots, chopped
400g tin of chickpeas, drained
Small bunch of coriander, chopped
Juice of ½ lemon
Heat the olive oil in a saucepan and sauté the onion and garlic for about 5 minutes until it is softened but not coloured. Stir in the chilli, cumin, ground coriander, cinnamon and courgette. Continue to cook for a further 5 minutes before adding the chopped tomatoes, stock, apricots, chickpeas and seasoning.
Bring to the simmer and cook for 20 minutes. Stir in the chopped coriander and lemon juice. Serve hot.
PS…
This soup freezes really well. Make a large batch and freeze in individual portions. Stir the chopped coriander and lemon juice in once re-heated.
Chickpea Fritters & Minted Yoghurt Dressing
Chickpeas are a fantastic, versatile ingredient, full of protein, and are apparently one of the earliest cultivated vegetables – 7,500-year-old remains have been found in the Middle East. To make this dish delicious, however, I suggest you use some that are not as old as that.
Serves 6
20 minutes
for the dip
150ml natural yoghurt
1 bunch of mint, roughly chopped
sea salt
for the fritters
400g tin of chickpeas, drained
1 onion, roughly chopped
1 clove of garlic
1 green chilli, roughly chopped
1 egg
75g plain flour
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
about 1 litre sunflower or vegetable oil, for frying Read more
