BEAN SOUP WITH CORIANDER YO­GURT

Friday - - Ramadan Recipe Special -

Serves 4 Prep time: 5 min­utes; cooking time 10 min­utes 1 tbsp oil 1 onion, chopped 3 gar­lic cloves, chopped 2 chill­ies, chopped ½ tsp each turmeric, ground cumin and ground coriander 750ml veg­etable stock 1 can each can­nellini beans, but­ter beans and chick­peas, drained TOP­PING 250ml Greek yo­gurt hand­ful of fresh coriander, chopped TO SERVE Freshly fried pap­padams Heat the oil and fry the onion. Add the gar­lic, chill­ies and ground spices and stir-fry. Add the veg­etable stock and beans and sim­mer for 10 min­utes. Sea­son with salt to taste. Mix to­gether the yo­gurt and coriander. Serve the soup topped with yo­gurt and with crisp pap­padams on the side.

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