Chickpea soup with fresh coriander

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Prep Time: 20
Servings: 8
Cooking Time: 70
Ingredients
  • 200.00g - spinach, finely chopped
  • 400.00g - tinned chopped tomatoes
  • 100.00ml - olive oil (for serving)
  • 2.00 - carrots, chopped
  • 200.00g - dukka (for serving)
  • 500.00g - dried chickpeas, soaked overnight in cold water
  • 2.00 - celery sticks, chopped
  • 1.00 - whole red chilli
  • 60.00ml - olive oil
  • 2.00cloves - garlic cloves, chopped
  • 1.00 - onion, chopped
  • 50.00g - fresh coriander (for garnishing)
  • 2.00sprig - rosemary sprigs
  • 2.00pinch - salt and freshly ground black pepper, to taste
Method
1. Drain the chickpeas and place in a saucepan with 3,5 litres cold water and the onion, carrot and celery. Bring to the boil. (Don't add salt ? the chickpeas will not soften.) Skim off any foam that forms on the surface and simmer until the chickpeas are soft ? this will take about an hour. Add salt during the last 30 minutes of cooking time. Purée two thirds of the chickpeas with the cooking liquid until soft and keep the remaining third whole.

2. Heat the olive oil in the same saucepan and sauté the garlic, rosemary and chilli. Add the spinach once the flavours start to develop. Stir-fry the spinach until soft and add the tomatoes. Season to taste with salt and black pepper. Remove the rosemary sprigs and add the chickpea purée and the whole chickpeas. Bring to the boil and taste again.

To serve: Place the soup into bowls and drizzle with olive oil. Lastly, garnish with dukka and fresh coriander.

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