Spiced chickpea soup with sourdough starter
serving: 8
Nutrition Facts
each serving
KCal
229
Carbs
28g
fiber
0g
Protein
14g
Fat
4.9g
Saturates
0.7g
Sugars
5.6g
Salt
0.9g
Fruit/Veg Portion
-
Ingredients
all 15 types- 2 onions diced
- olive oil
- 200g chickpeas, soaked overnight and cooked
- 150g lentils rinsed
- 500g tomatoes diced
- 4 celery stalks sliced
- 1 tablespoon tomato puree
- 1 teaspoon ginger
- 2 cinnamon sticks
- 1 teaspoon tumeric
- 1 litre meat stock
- 1 cup sourdough starter
- generous seasoning of pepper
- handful coriander and parsley, roughly chopped
- juice 1 lemon
Directions
8 steps in totalStep 1
Heat a splash of oil and add the onions. Cook until softening
Step 2
Add the chickpeas, lentils, tomatoes and celery
Step 3
Add the tomato puree and spices, cook for 5 minutes
Step 4
Next add the stock
Step 5
When the stock is hot through add 2 cupfuls to the sourdough starter
Step 6
When combined slowly add back into the soup
Step 7
When the vegetables and lentils are softened whizz the soup, add water to reach the desired consistency
Step 8
Add the chopped herbs and season to taste.
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