I couldn’t be bothered to leave the house yesterday, so decided to invent a soup out of the bits I already had in the fridge. This is what happened…
“Oh, I only have half an onion… Why do I have so many cans of butter beans? I don’t even like butter beans!… Oh wait, I have chick peas, yes! I swear I had some cumin?! No? REALLY?! Shit!… Oh wait, smoked paprika, that could be interesting… Maybe with some sweet potato?… No wait, they’re Isabelle’s… Half a bag of spinach could work though with some tinned tomatoes maybe? Yes, a smoky tomato chickpea broth… Hope I have some cheese… YES! Right, sorted, lets do it…
Smoky tomato & chickpea soup
Serves 2 / Hands on time 15 mins / Total time 35 mins / V Vn Gf* Df
1 tsp rapeseed oil
½ an onion, finely chopped
2 garlic cloves, peeled and finely chopped
1 tbs tomato purée
1 can chopped tomatoes
1 can chick peas, drained and rinsed
½ tsp smoked paprika
500ml vegetable stock*, I use Knorr
Handful grated vegetarian cheese to serve (optional)
Extra virgin olive oil to serve
1. In a medium sized saucepan, sweat the onions and garlic together in the oil over a medium heat. Put the lid on and allow to sweat for 10 mins.
2. Add the tomato puree, smoked paprika and cook for a further 2 mins before adding the tinned tomatoes and seasoning well with salt and pepper. Give it at good stir, add the stock and bring to the boil before reducing down and simmering for 15 mins
3. Add the drained chickpeas with the spinach and cook for a further 5 mins.
4. Serve topped with a good drizzle of extra virgin olive oil and sprinkling of cheese (optional).
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegans forgo the cheese Df– Make dairy free by leaving out the cheese
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ Suitable for home freezing once cooled. Consume within 3 months.