Chickpea Kettle Soup

chickpea kettle soup
From Stonesoup
serves 2
Inspired by the noodle hot pot in Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday.

Feel free to use this recipe as a basic guide and explore different vegetables, seasonings and legumes.

1 can chickpeas (400g / 14oz), drained
1/2 red capsicum (bell pepper), finely sliced
2 handfuls sugar snap peas, sliced
2-4 teaspoons ground coriander
2 tablespoons soy sauce

1. Boil the kettle.

2. Divide chickpeas, vegetables, coriander and soy between 2 heatproof containers, preferably with lids.

3. Fill your containers with boiling water. Top with the lids and stand for 2 minutes, or longer if you prefer your veg less crunchy.

4. Taste & adjust seasoning if necessary.

VARIATIONS
noodle soup – replace the chickpeas with dried rice noodles, fine egg noodles or mung bean (cellophane) noodles.

pasta soup – replace the chickpeas with fresh pasta

different veg – pretty much anything that you’re happy to eat a little crunchy will work – carrots, zucchini (courgettes), baby spinach, broccoli, corn, tomato.. endless possibilities.

curry soup – replace the ground coriander with curry powder.

soy-free – use some vegetable or chicken bullion powder or 1/4 stock cube instead of the soy sauce.

carnivore – add in a few handfuls of finely sliced salami or chorizo or some cooked chicken.

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