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Spiced Chickpea Soup with Sourdough Starter Recipe
Ingredients
- 2 onions diced
- Olive oil
- 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
Kit
Method
1. Heat a splash of oil and add the onions and a pinch of salt, cook until softening
2. Add the chickpeas, lentils, tomatoes and celery
3. Add the tomato puree and spices, cook for 5 minutes
4. Next add the stock
5. When the stock is hot through add 2 cupfuls to the sourdough starter
6. When combined slowly add back into the soup
7. When the vegetables and lentils are softened whizz the soup, add water to reach the desired consistency
8. Add the chopped herbs and season to taste