Curried Chickpea & Vegetable Soup Recipe

Ingredients

1 onion
500g potatoes
400g carrots
2 garlic cloves
A thumb of ginger
1 chilli
A handful of coriander
1 tsp ground coriander
1 tbsp curry powder
400g tin of chickpeas
1 lime
450g Greek style yogurt
150g sourdough croutons

Prep: 20 mins | Cook: 35-40 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Peel and finely chop the onion. Peel and roughly dice the potatoes and the carrots. Half-fill and boil the kettle.

2. Pop a large pan on a medium heat. Add 2 tbsp oil and the chopped veg. Season with salt and pepper. Turn the heat down to medium-low and pop a lid on the pan. Sweat the veg for 10 mins, stirring occasionally, till the veg are glossy and have started to soften.

3. Meanwhile, peel and grate the garlic and ginger. Halve the chilli, scoop out the seeds and white pith (or leave them in if you prefer more heat) and finely chop the chilli. Finely chop the coriander stalks – keep the leaves for later.

4. Add the garlic, chilli and coriander stalks to the veg. Cook and stir for 1 min. Add the ground coriander and curry powder. Cook and stir for 1 min.

5. Tip in the chickpeas with the liquid from their tin. Top up the pan with 600ml hot water from the kettle. Stir to mix well, then turn up the heat and bring to the boil. Once it’s bubbling, turn the heat down, pop on a lid and simmer for 20-25 mins till the veg and chickpeas are tender.

6. Halve the lime and squeeze in the juice from half. Taste the soup and add more salt and pepper or lime juice, if you think it needs it.

7. Ladle the soup into warm bowls. Top each bowl with a generous spoonful of yogurt and a handful of sourdough croutons. Garnish with a few coriander leaves. Serve straight away.