SPICED CHICKPEAS, KUMARA & BEEF SOUP

SERVES 4 PREP 15 MINS COOK 1 HOUR 40 MINS PER SERVE 3575kj COST

F 2 tbsp olive oil F 750g beef chuck steak, cubed F 1 onion, chopped F 3 carrots, roughly chopped F 2 celery stalks, chopped F 1 tbsp ground cumin F 1 tbsp ground coriander F 1 tsp dried chilli flakes F 4 cups chicken stock F 500g kumara, peeled, chopped F 400g can chickpeas, rinsed, drained F 1 cup chopped parsley leaves BREAD & KALE TOPPING 75g butter, chopped 200g sourdough, torn ½ bunch kale, trimmed, leaves torn 1 Preheat oven to moderate, 180°C. Line an oven tray with baking paper. 2 In a large saucepan, heat oil on high. Saute beef 4-5 minutes until browned. Add onion, carrot, celery and spices. Cook, stirring, 4-5 minutes until golden. 3 Stir in chicken stock. Bring to the boil and cook, covered, 1 hour. Mix in kumara and chickpeas. Cook 25-30 minutes until tender. Season. 4 BREAD & KALE TOPPING Meanwhile, in a frying pan, melt butter on high. Fry bread, tossing, 4-5 minutes until crunchy. Add kale and cook 1-2 minutes until wilted. Season. Drain on paper towel. 5 Stir parsley through soup. Serve with bread topping.