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Chick Pea Soup Recipe
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Anybody have a recipe for Chickpea soup?
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I cannot claim credit for this recipe which I took from Martin's Money Saving Expert. We tried it today and found it delicious.
Moroccan Spiced Lemon Soup
Peel and chop 1large onion and 3 cloves of garlic. Soften until lightly browned in 1Tbs olive oil.Drain a 400gm tin of chick peas. add to the pan and cook for 1 min. Add 1.5pts of chicken stock. Bring to the boil and cook for 5 mins. Cool slightly before blending. Add 3Tbs chopped mint and the rind and juice of a lemon Check seasoning and serve with crusty bread. Enjoy!
Moroccan Spiced Lemon Soup
Peel and chop 1large onion and 3 cloves of garlic. Soften until lightly browned in 1Tbs olive oil.Drain a 400gm tin of chick peas. add to the pan and cook for 1 min. Add 1.5pts of chicken stock. Bring to the boil and cook for 5 mins. Cool slightly before blending. Add 3Tbs chopped mint and the rind and juice of a lemon Check seasoning and serve with crusty bread. Enjoy!
Try this:-
CHORIZO AND CHICKPEA SOUP
400g can chopped tomatoes
110g pack of chorizo sausage (unsliced and skin removed)
410g can chickpeas or butterbeans drained and rinsed.
�each of red and yellow sweet peppers.
150g spinach (fresh or frozen)
1 chicken or vegetable stock cube
sprinkling of chilli flakes.
Crusty bread or garlic bread to serve.
Chop the chorizo and peppers into chunky bite-sized pieces and fry to get rid of any fat before it is added to the soup later.
1) Put a medium pan on the heat and tip in the tomatoes, followed by a can of water and heat through gently.
2) Pile the chorizo,sweet peppers and spinach into the pan and add the chilli flakes and chickpeas,then crumble in the stock cube. Stir well,cover, and leave to bubble over a high heat for 6 minutes.Ladle into bowls and eat with the crusty or garlic bread.
Delicious!!
CHORIZO AND CHICKPEA SOUP
400g can chopped tomatoes
110g pack of chorizo sausage (unsliced and skin removed)
410g can chickpeas or butterbeans drained and rinsed.
�each of red and yellow sweet peppers.
150g spinach (fresh or frozen)
1 chicken or vegetable stock cube
sprinkling of chilli flakes.
Crusty bread or garlic bread to serve.
Chop the chorizo and peppers into chunky bite-sized pieces and fry to get rid of any fat before it is added to the soup later.
1) Put a medium pan on the heat and tip in the tomatoes, followed by a can of water and heat through gently.
2) Pile the chorizo,sweet peppers and spinach into the pan and add the chilli flakes and chickpeas,then crumble in the stock cube. Stir well,cover, and leave to bubble over a high heat for 6 minutes.Ladle into bowls and eat with the crusty or garlic bread.
Delicious!!
1 to 3 of 3
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