Chickpea and cumin soup
It may be summer but a tasty soup is still a good option for lunch or dinner when you're trying to keep things light - and this chickpea and cumin combination is just perfect.
(Serves 4)
Ingredients:
3 tsp cumin seedsA pinch of dried chilli flakes3 tbsp olive oil1 red onion, chopped900ml hot vegetable stock2 x 400g can chopped tomatoes400g can chickpeas, drainedSea salt and freshly ground black pepper2 tbsp natural Greek yogurt, to garnish1 tbsp freshly chopped coriander
Method:
In a large saucepan dry fry the cumin seeds and chilli flakes, until the seeds start to jump around
Add the oil and the onion and gently cook until the onions become transparent but not browned. Season with a little black pepper.
Stir in the stock and tomatoes together with half of the chickpeas. Cover, bring to the boil then simmer for 20 minutes.
Blitz the soup to a smooth texture, adjust the seasoning and add the reserved chickpeas. Ladle into bowls and garnish with a swirl of yogurt and fresh coriander.