Chickpea and mint soup
Core recipe
Serves 2
1½ cups of dry
chickpeas, soaked (or 2 tins of unsalted chickpeas)
2 medium onions,
finely chopped
3 garlic cloves,
finely chopped
2 bay leaves
1 tsp black mustard
seeds
1 tsp cumin seeds
1 tbsp of olive oil
1 tsp miso paste
2 tbsp fresh mint,
chopped
Cook the chickpeas until soft (not necessary if using
tinned).
Dry-fry the mustard seeds and cumin seeds until they start
to pop. Grind them with a pestle and mortar.
Saute the onions with the bay leaves until soft. Once nearly
cooked, add the chopped garlic and ground mustard seeds and cumin seeds and
cook for a few more minutes.
Drain the chickpeas and blend with the onion and spice
mixture, after removing the bay leaves and miso paste, adding enough water to
create the desired consistency.
Add some fresh chopped mint to the soup and serve.
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