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Ingredients2 tbsp olive oil1 large onion (finely chopped) 2 carrots (peeled and finely chopped) 4 sticks of celery (trimmed and finely chopped) 2 medium sweet potatoes (peeled and finely chopped) 3 fat cloves garlic (finely sliced) 1 tsp each of ground cumin, ground coriander and ground cinnamon 2 x 400g tins chopped tomatoes 2 x 410g tins chickpeas (drained and rinsed) |
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Method1. Heat the oil in a large pan. Add the onion, carrots, celery, sweet potatoes and garlic.2. Cover and cook gently for 10-15 minutes until the vegetables are softened, stirring now and again. 3. Stir in the spices and cook gently for a minute until it starts to smell fragrant. 4. Stir in the tomatoes and chickpeas and 2 tins of hot water from the kettle. Bring to the boil, then simmer for 15-20 minutes until the vegetables are tender. Season. 5. Whiz the soup with a hand blender in the pan until most of it is smooth but some chunks of vegetable remain. Or whiz most of it in a blender, then return to the mixture. 6. Check the seasoning before serving. | |||||||||||||||||||||
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