Sunday, 19 October 2008

Making soup is always a valid distraction

Recipe for Moroccan chickpea soup – super quick and amazing

Medium onion
Clove of garlic
Tin of chopped tomatoes
Tin of chickpeas - drained
Vegetable stock 1 pint, 2 stock cubes
Sweetcorn (100g?)
Lemon juice
Cumin 2 -3 tsp
Black pepper

1. fry the onion and garlic slowly until soft
2. add the cumin and heat for a further minute
3. add tomatoes, chickpeas, stock and black pepper
4. heat on medium for 10 minutes
5. add the sweetcorn and lemon juice
6. heat for a further 5 minutes
7. done!

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