Planet Veggie

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
500g passata
50g basmati rice
1 tsp caster sugar
1 tsp red wine vinegar
salt and pepper

1. Put the olive oil in a saucepan, add the onion and garlic and cook gently for 10 minutes.
2. Add the spices and cook for another couple of minutes.
3. Add the chickpeas, stock and passata and then simmer uncovered for 30 minutes.
4. Add the rice and cook until tender (approximately 10 minutes). Add the sugar and vinegar and season with the salt and pepper.