CHICKPEA SOUP
Alfa One, proud sponsors of Logan Brown
INGREDIENTS:
STEP ONE
400gm Chickpeas (soaked overnight)
1.25lt Chicken stock
½ Preserved lemon rind
1 Whole chipotle chillies
2 Fresh bay leaves or 1 dried
STEP TWO
1 large Onion sliced
1 large Leek (white part only) sliced
1 Stick Celery sliced
2 cloves Garlic crushed
1 Tblspn Cumin seeds (toasted)
100ml Alfa One Rice Bran oil
50ml Olive oil
To Season
1-2tspn ras el hanout
Juice of 3 lemons
Salt
Sugar
Fresh milled black pepper
SERVING SUGGESTION:
Ladle into warmed bowls & garnish with a little yoghurt, mint and coriander leaves. Also a little sauté left over roasted lamb with a little Harrisa is great with this soup.
INSTRUCTIONS:
STEP ONE
Rinse and strain chickpeas place into a large pot and simmer gently with remaining ingredients for one hour or until tender…
STEP TWO
Sauté together in a large non reactive pot all ingredients and once soft add the cooked chickpeas and juices from step one and gently simmer for a further one hour.
Blend in a food processor or liquidizer until smooth. This mixture may need to be passed through a fine sieve, season with salt, black pepper, ras el hanout, lemon juice & sugar.
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