Name: Spiced chickpea soup with sourdough starter
Prep time: 0
Yield: 8
Ingredients: 2 onions diced; olive oil; 200g chickpeas, soaked overnight and cooked; 150g lentils rinsed; 500g tomatoes diced; 4 celery stalks sliced; 1 tablespoon tomato puree; 1 teaspoon ginger; 2 cinnamon sticks; 1 teaspoon tumeric; 1 litre meat stock; 1 cup sourdough starter; generous seasoning of pepper; handful coriander and parsley, roughly chopped; juice 1 lemon

We made this spiced chickpea soup with sourdough starter on Boxing Day using our turkey stock. It really benefits from a good meaty stock.

Serves

Prep

Nutritional Information:

Each 50g serving contains (excludes serving suggestion)

KCal: 229
Carbs: 28.0g
Protein: 14.0g
Fat: 4.9g
(Medium)
Saturates: 0.7g
(Low)
Sugars: 5.6g
(Medium)
Salt: 0.9g
(High)

What makes a healthy, balanced diet?

Ingredients

2 onions diced
olive oil
200g chickpeas, soaked overnight and cooked
150g lentils rinsed
500g tomatoes diced
4 celery stalks sliced
1 tablespoon tomato puree
1 teaspoon ginger
2 cinnamon sticks
1 teaspoon tumeric
1 litre meat stock
1 cup sourdough starter
generous seasoning of pepper
handful coriander and parsley, roughly chopped
juice 1 lemon

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Method

Step 1

Heat a splash of oil and add the onions. Cook until softening

Step 2

Add the chickpeas, lentils, tomatoes and celery

Step 3

Add the tomato puree and spices, cook for 5 minutes

Step 4

Next add the stock

Step 5

When the stock is hot through add 2 cupfuls to the sourdough starter

Step 6

When combined slowly add back into the soup

Step 7

When the vegetables and lentils are softened whizz the soup, add water to reach the desired consistency

Step 8

Add the chopped herbs and season to taste.

Spiced chickpea soup with sourdough starter