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

Each 50g serving contains (excludes serving suggestion)

KCal

229

Carbs

28.0g

Protein

14.0g

Fat

4.9g

Saturates

0.7g

Sugars

5.6g

Salt

0.9g

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.

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Spiced chickpea soup with sourdough starter