Saturday, October 17, 2009

For Karen

Chickpea and Chirozo soup

Fry 1 onion and 2 sticks of celery until soft and then add 1 chopped garlic clove (I add 2 because I love garlic!)
Add 1/2 teaspoon of cajun spice (gives it a kick so I add 1 full teaspoon!, and 1/2 teaspoon of paprika
Add 4 chopped carrots and 1 tin of tomatoes (add a pinch of sugar if it is too sour)
Then add 1 cup of boiling water with a stock cube in it and simmer for 20 minutes or until carrots are cooked.
Blend well and add some milk (cream if you are being naughty) until it is at a thick but soupy consistency.
Return back to pot and add 1 tin of chickpeas (rinsed from tin water ick!) and about half a stick of chirozo that I have already fried in a dry pan until browned.
Season to taste
Serve with creme fraiche and crusty bread NYOM!

1 comment:

  1. Hi Lou,

    Thank you for the recipe I intend to try it out this week. I really enjoyed the class yesterday - looking forward to the next one!