I’ve been feeling a bit under the weather this week with absolutely no energy and getting out of breath just walking up a few stairs. With Juneathon approaching, this just won’t do, so today I made a batch of spicy soup – if this doesn’t sort me out, nothing will. The original recipe called for a pinch of cayenne but who wants just a pinch of spice? Not me, that’s for sure, so I also added some chilli flakes as I am a firm believer that chilli cures everything.
I feel better already.
Moroccan Tomato and Chickpea Soup (serves 4)
(recipe adapted from No Meat, No Dairy, No Gluten – Just flavour and Goodness)
1 tbsp olive oil
1 large onion, finely chopped
1 clove garlic, crushed
Pinch of cayenne
Pinch of mixed spice
Big pinch of chilli flakes
1 tsp ground coriander
1 large tin chickpeas, drained
850ml vegetable stock
50g basmati rice
1 tsp caster sugar
1 tsp red wine vinegar
salt and pepper
- Put the olive oil in a saucepan, add the onion and garlic and cook gently for 10 minutes.
- Add the spices and cook for another couple of minutes.
- Add the chickpeas, stock and passata and then simmer uncovered for 30 minutes.
- Add the rice and cook until tender (approximately 10 minutes). Add the sugar and vinegar and season with the salt and pepper.