Enjoy by Nadine Abensur

Author:Nadine Abensur
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2013-11-05T16:00:00+00:00

Heat the olive oil in a heavy-based pan, add the onion and fry until soft, adding the garlic half way through. Then, with a minute between each addition, add the potato, carrot, celery, fennel and bouillon powder, stirring well to coat. Add 4 large mugs of water and bring to the boil, then throw in the Parmesan rind and simmer for 5–6 minutes. Add the chickpeas and cook for 5 minutes, making sure they don’t go mushy, so that the stock stays clear. Skim any foam off the top. Season with salt and pepper and serve as soon as possible, garnished with the parsley and a good amount of shaved or grated Parmesan cheese.

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