Ingredients

one and one half dried chickpeas soaked overnight

1 small onion quatered

3 garlic cloves

3/4parsley

2 tablespoon olive oil

5 cups vegetable stock

finely grated zestand juice of 1 lemon

salt and pepper

Method

Drain the chickpeas rinse in cold water and drain again .

Boil them in a saucepan of fresh water bring to the boil rapidly for 10 minutesand simmer for 2 and 1/2 hrs until just t until tender

Put he onion, garlic,parslety in a food processoror blender and blend until chopped and bring to the boil.

Add the chickpea and cook gently for 2minutes. Add the stock and season wellwith salt and pepper and bring to the boil. Cover and cook for 20 minutes or until techickpeas are really tender. Allow the soup to cool a little then par puree so that it retainsplenyof texture . cover and chill until required

when ready to serve pour the soup in a clean pan add the lemon juice adjust the season as necessary and heat through serve the soup topped with lemon zestand cracked black pepper

for lentil and chilantro soup cook one and forth cups red lentils in a covered saucepan with gently simmering waterfor 30 minutes until just tender.

process 1 onion , 1large mild seaded red chilli 3 garlic cloves, 1 tablespoon curry pastefry as above and one and one cups cilantro in a blender , fry as above and stir in the lentils and one and 1/4 cups extra stock season and cook uncovered for 10 minutes Allow to cool reheat when ready to serve

• Uncategorized