The Chickpea Cookbook by Heather Thomas

Author:Heather Thomas
Language: eng
Format: epub
ISBN: 9781473551718
Publisher: Ebury Publishing

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1 Heat the olive oil in a large heavy-based saucepan and cook the onion, celery and garlic, stirring occasionally, over a low heat for 8–10 minutes until tender but not browned.

2 Stir in all the spices and saffron and cook for 1 minute before adding the vegetable stock, tomato purée and tomatoes. Turn up the heat and bring to the boil briefly, then reduce the heat to a bare simmer, add the chickpeas and cook gently for 1 hour. The liquid should reduce and you’ll end up with quite a thick soup.

3 Stir in the preserved lemon and chopped herbs. Cook for a few more minutes and season to taste with salt and pepper.

4 Ladle the soup into serving bowls and serve with lemon wedges and some warm flatbreads.

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