Beetroot soup with cumin-spiced chickpeas

Roasting raw beetroot gives this soup a wonderfully deep flavour, but if you are stuck for time you can use pre-cooked beetroot, which is easy to find in supermarkets – just ensure you don’t buy the type packed in vinegar (see tip opposite).

SERVES 6 PREP 20 mins COOK 1 hr 10 mins EASY V

800g raw beetroot

5 tbsp olive oil

300g cherry tomatoes 2 tbsp balsamic vinegar 2 onions, finely chopped 4 garlic cloves, crushed 1 litre vegetable or chicken stock

1 tsp ground cumin

400g can chickpeas, drained, rinsed and patted dry

1 tsp cumin seeds To serve natural yogurt small handful flat-leaf parsley leaves, roughly chopped extra virgin olive oil 1 Heat oven to 200C/180C fan/gas 6. Trim the beetroot (no need to peel) and slice into thin wedges. Put them in a roasting tin, toss with 2 tbsp of the olive oil, 1 tsp salt and a grinding of pepper. Cover with foil and bake for 30 mins.

2 Add the tomatoes and balsamic vinegar. Replace the foil and bake for another 20 mins until the beetroot is cooked through.

3 Meanwhile, heat 2 tbsp of the oil in a large pan over a medium heat. Add the onions and gently cook for 10 mins until translucent. Add the garlic and cook for another

2 mins until fragrant.

4 When the beetroot and tomatoes are cooked, add them to the onions, together with the stock and ground cumin. Bring to the boil, then turn down heat and simmer for 10 mins. Leave to cool for 10 mins, then purée the whole lot with a stick blender. Check the seasoning.

5 Heat the remaining oil in a pan over a high heat. Add the chickpeas and fry for 3 mins until golden and crisp. Add the cumin seeds and fry for another min. Remove from the heat and season.

6 Ladle the soup into bowls, top with a spoonful of yogurt, fried chickpeas, parsley and a drizzle of olive oil.

GOOD TO KNOW low fat • low cal • folate • fibre • 2 of 5-a-day

PER SERVING 240 kcals • fat 11g • saturates 1g • carbs 23g • sugars 15g • fibre 8g • protein 7g • salt 1.5g