Spicy chickpea and cumin soup
Tonia brings us another taste of the Middle East via one of her filling soup recipes with this, which uses chilli, spices and plenty of veg to make sure you get the goodness you need.
(Serves 4)
Ingredients:
3tsp cumin seedsA pinch of dried chilli flakes1 tsp turmeric3tbsp olive oil1 red onion, chopped900ml hot vegetable stock (made from stock cubes or pots)2 x 400g cans chopped tomatoes400g canned chickpeas, drained wellSea salt and freshly ground black pepper, for seasoning2 tbsp natural Greek yogurt, to garnish1 tbsp freshly chopped coriander
Method:
In a large saucepan dry fry the cumin seeds, turmeric and chilli flakes, till the seeds start to jump around and crack in the pan
Add the olive oil and the onion and gently cook until the onions become transparent but not browned. Season with a little black pepper
Stir in the vegetable stock and tomatoes together with half of the chickpeas. Cover, bring to the boil then simmer for 20 minutes
Carefully blitz the soup to a smooth texture, adjust the seasoning and add the remaining chickpeas
Ladle into bowls, garnish with a swirl of yogurt and fresh coriander