Wednesday, 22 May 2013

Moroccan Chickpea Soup with Homemade Flatbread

I’m a big soup fan and always up for trying a new recipe so when I saw this I had to try it. It’s a nice change from your standard vegetable soup and accompanied with flatbread can make a nice, filling evening meal with a small amount of calories.
All you need is:
1 tbsp olive oil
1 medium onion, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes
1 crushed garlic clove
400g can chickpeas , rinsed and drained
100g kidney beans
zest and juice ½ lemon

Serve with parsley and flatbread

The original recipe says 100g broad beans – but I used kidney beans instead as I am not a fan of broad beans. I also omitted the two sticks of celery as I didn’t have any at the time.

Makes about 4 servings.

Fry onions in oil on low heat until soft (around 10 mins). Add cumin and cook for another minute or so.
Raise heat to medium and add the tomatoes, stock, chickpeas and kidney beans. Leave to simmer for around 8-10 minutes
Add lemon juice and cook for another few minutes.
I then left this to simmer on low for another 15 minutes or so, until the kidney beans softened.
Season to taste and serve with a sprig of flat leaf parsley on top and homemade flatbread (which is SO easy)

FLAT BREAD – makes around 6
All you need is:

250g self-raising flour, plus a little extra for dusting
1/2 tablespoon sea salt
1/2 tablespoon baking powder
250g natural yoghurt

Mix all ingredients (by hand or in a food processor). If the dough remains too wet, add a little more flour.
Knead the dough on a lightly floured work surface for a minute or two to bring everything together.
Split into 6 pieces and roll out
Heat a pan on the hob, making sure it is very hot (a griddle pan if possible). Once it is really hot, cook for a few minutes on each side until puffed and until lightly browned.

image
These are a perfect accompaniment to the Moroccan chickpea soup or with something like homemade pesto, guacamole or hummus.
I’ve also frozen these and they’ve still tasted lovely once thoroughly defrosted and reheated (either in the microwave or in the pan) 

N xo

No comments:

Post a Comment