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Chickpea soup

Soup has never been something I've mastered. Mine tend to come out tasting of nothing or so solid that you can slice them. I wanted to have a go tonight, though, and tried to use a friend's recipe for chickpea soup, except I lacked half the ingredients, so this is Most Of Zoe's Chickpea Soup:

1 onion
1 stick celery
Garlic (or used tinned tomatoes with garlic already in)
1 pint vegetable stock
1/2 tsp cumin/cumin seeds*
1 400g tin chopped tomatoes
1 400g tin chickpeas (the kind you use straight from the tin without soaking)
Mixed herbs (or similar)
1 carrot, roughly chopped.
Black pepper

Dice an onion, finely chop a stick of celery. Finely chop some garlic (or use tinned tomatoes with garlic already in).

Fry on a medium heat until very soft, about 10 minutes. While this is cooking, make 1 pint vegetable stock. Open a tin of chickpeas and rinse them under the cold tap. Chop a carrot into big chunks.

Add about 1/2 a teaspoon of cumin/cumin seeds to the pan and fry for another minute or so.

Add the stock, 1 400g tin of tomatoes (with or without garlic) and the chickpeas. Stir, add herbs (I used coriander leaf, but any mixed herbs would do), a good grind of black pepper and leave to bubble for about 10 minutes. Add the carrot and bubble for another 10-15 minutes, depending how runny you like your soup.

Makes enough for 2.5 meals (my husband and I had a bowl each for dinner, and there's just enough to do me lunch :))

*If you don't have either, any kind of spice will probably do. Just something to give it a solid base of flavour. Paprika might work, or ground or even turmeric although the soup would then come out more orange! If you have to leave this out, though, it's not the end of the world



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