Chick­pea and rain­bow chard soup

The Guardian - Feast - - News -

If you can’t get hold of chard, use spinach or an­other leafy green in­stead. For non-veg­e­tar­i­ans, grated parme­san would go very nicely here, as would some but­tered bread to mop ev­ery­thing up.

Heat the oven to 160C/325F/gas 3. Pat the chick­peas dry, then spread out 100g of them on an oven tray lined with bak­ing pa­per. Add two tea­spoons of oil, a good pinch of salt and a good grind of pep­per, toss to coat, then roast for about an hour, un­til golden and crisp.

Heat two ta­ble­spoons of oil in a large saucepan on a medi­umhigh flame, then saute the onions, stir­ring of­ten, un­til soft­ened and lightly browned – about seven min­utes. Add the re­main­ing 260g chick­peas, car­rot, cel­ery, potato, thyme, tomato paste, smoked pa­prika and half the gar­lic, cook for two min­utes. Add the stock, a tea­spoon and three-quar­ters of salt and a good grind of black pep­per, and bring to a boil. Turn the heat to medium, cover the pan and leave to sim­mer gen­tly for about 25 min­utes, un­til the veg­eta­bles are com­pletely soft. Trans­fer to a blender in batches and blend smooth, then keep warm un­til ready to serve.

Heat two ta­ble­spoons of oil in large saute pan on a medium heat. Add the chard stems and cook for five min­utes, un­til soft­ened. Add half the chilli and the re­main­ing gar­lic, cook for two min­utes, then stir in the chard leaves, a quar­tertea­spoon of salt and a good grind of pep­per, and cook for four min­utes, un­til wilted. Turn off the heat and stir in the pars­ley, le­mon zest and juice.

Di­vide the soup be­tween four bowls, top with the chard, the crisp chick­peas and the re­main­ing chilli, driz­zle with the re­main­ing 30ml oil and serve hot with le­mon wedges.

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