To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
For the chickpea salad, place the chickpeas in
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
and saute, while stirring occasionally, for 3-4 minutes or until
Saute 1 large diced onion and 6-8 cloves of chopped garlic in lots of olive oil until translucent. Add 1 t cinnamon, 1.5 T cumin, a little cayenne pepper, and 1 T sweet paprika; simmer them all together for a minute or two. Add a can of chopped tomatoes, 3 cans of drained and rinsed chickpeas, 4 C of chicken broth, a pinch of sugar, some salt and a ton of fresh black pepper. Simmer for 45 minutes; use a potato masher or a cup or something to squish some of the chickpeas up in the pot. Stir in some fresh spinach and serve.
Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
Tip in the cumin and fry for another minute.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
Simmer for 8 minutes.
Throw in broad beans and lemon juice, cook for a further 2 minutes.
Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
Serve with flatbread.
eat and simmer partially covered, for 1 1/2 hours, until
In 4-5 quart saucepan, heat oil.
Add carrots, garlic, and onion; cook until tender.
Set aside.
Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
Stir pureed mixture into saucepan.
Add remaining ingredients including vegetable stock.
Cover and cook for 5 minutes to heat through.
Top with garnish if desired.
VARIATIONS: Substitute olive oil for safflower oil.
Heat the oil.
Fry the onion and celery for 10 minutes until softened.
Add the cumin and fry for one minute.
Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
Simmer for 8 minutes.
Squeeze the lemon juice into the mix and cook for another 2 minutes.
Chop the coriander and add.
Serve with flatbread.
In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.
In a soup pot combine the chickpeas and
After about 10+ minutes (original recipe said about 5 minutes, but
First make the chickpea salsa by mixing the first
add the garlic and cook for 1 minute, add the carrots
Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.