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Receta Curried Chickpea and Broccoli Soup
by Hungry Jenny

Curried Chickpea and Broccoli Soup

A mild but full-flavoured curried soup that is filling enough to make as a main dinner dish. You could experiment by swapping the curry paste for whatever one you might happen to have in your store cupboard.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 2 bowls

Ingredientes

  • 400ml hot vegetable stock
  • 200ml boiled water
  • 200g chickpeas
  • 4-6 tenderstem broccoli
  • Small handful of ripped spinach
  • Half small red onion, chopped
  • 2 tsp korma paste
  • 1 tbsp vegetable oil
  • 2 garlic naan bread

Direcciones

  1. Fry the onion and paste in a deep saucepan for a few minutes.
  2. Add the chickpeas, hot stock and water. Bring to the boil and leave to simmer for about 15 minutes.
  3. Meanwhile, preheat the oven to 180 degrees C. Wrap the naan in foil and bake for about 15 minutes.
  4. Stir the broccoli and spinach into the soup and simmer for another 5 minutes.
  5. Divide the soup into two bowls and cut the naan into thin strips to serve.