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Spiced chickpea soup with sourdough starter

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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
8
Prep
0
Each 50g serving contains (excludes serving suggestion)
KCal
229
Carbs
28.0g
Protein
14.0g
Fat
4.9g
Saturates
0.70g
Sugars
5.6g
Salt
0.90g
Ingredients
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
Method
  1. Heat a splash of oil and add the onions. Cook until softening
  2. Add the chickpeas, lentils, tomatoes and celery
  3. Add the tomato puree and spices, cook for 5 minutes
  4. Next add the stock
  5. When the stock is hot through add 2 cupfuls to the sourdough starter
  6. When combined slowly add back into the soup
  7. When the vegetables and lentils are softened whizz the soup, add water to reach the desired consistency
  8. Add the chopped herbs and season to taste.
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