Spiced Chickpea Soup with Sourdough Starter Recipe
We made this spiced chickpea soup with sourdough starter on Boxing Day using our turkey stock. It really benefits from a good meaty stock.
By adding some sourdough starter to this spiced chickpea and lentil soup the soup is thickened and has a great depth of flavour.
Of course this spiced chickpea soup with sourdough starter recipe is perfect served with any sourdough breads and you’ll need our 59 year old sourdough starter to make your own.
Have this spiced chickpea soup our St Martin sourdough bread that you can buy online.
Or use our recipe for our sourdough bread to make your own.
If you own a jar of sourdough and are completely baffled by what to do with it come on one of Tom’s courses at our Cookery School or visit our Sourdough FAQ’s.
2 onions diced
200g chickpeas soaked overnight and cooked or 1 tin of chickpeas
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 of meat stock
1 cup of sourdough starter
A generous seasoning of salt and pepper
A handful of coriander and parsley roughly chopped
Juice of 1 lemon
Heat a splash of oil and add the onions and a pinch of salt, cook until softening
Add the chickpeas, lentils, tomatoes and celery
Add the tomato puree and spices, cook for 5 minutes
Next add the stock
When the stock is hot through add 2 cupfuls to the sourdough starter
When combined slowly add back into the soup
When the vegetables and lentils are softened whizz the soup, add water to reach the desired consistency
Add the chopped herbs and season to taste