Chick Pea Soup

  • 4 ounces dried chick peas -- soaked overnight, rinsed and drained
  • 1 carrot, peeled and diced
  • 1 stick celery, sliced
  • 1 clove garlic, crushed
  • 1 red pepper, diced
  • 2 teaspoons garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon grated fresh ginger root
  • Salt and freshly ground pepper
  • 1 pint vegetable stock

Bring the chick peas to a boil in plenty of unsalted water. Boil fast for 10 minutes, drain. Place in a non-stick pan with the vegetables and cook gently for a few minutes. Stir in the spices and ginger and lastly add the stock. Season. Bring to the boil, cover and simmer for 35-40 minutes or until the chick peas are cooked.

  • Yields: 3-4 servings
  • Preparation Time: 1 hour and 20 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.