 North African Spiced Chick Pea Soup (or Lablabi)
| Serves: |
2 |
| Preparation Time: |
5 minutes |
| Cooking Time: |
13 minutes |
| Tips: |
- This is one of our Nutritionist, Kathryn's, favourite quick meals, especially during winter. It only takes about 15 minutes and is full of flavour.
- It's also a low GI meal & high in protein, iron, folate, fibre and antioxidants.
|
| Ingredients: |
- 2 eggs
- 1 litre vegetable stock
- 1 x 400g tin of chick peas
- 2 teaspoons harissa paste*
- 2 slices sourdough bread, broken into small pieces
- 2 tablespoons parsley, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 1 tablespoon capers
- * Harissa Paste is available from most supermarkets & delicatessens
|
Method
Boil the eggs: Put the eggs in a pan of water and bring to the boil. Simmer for 5 minutes. Pour the hot water out of the pan and then run plenty of cold water over the eggs to stop the cooking process. While the eggs are cooking, prepare the soup. To prepare the soup: Put the stock, chickpeas and harissa paste into a saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Remove about a quarter of the soup from the pan, then blend the remaining soup. Stir in the removed quarter portion to have a partially blended soup To put it together: Divide the bread, herbs, capers and boiled eggs between two bowls. Ladle over the chickpea soup and serve immediately.
|