Today’s recipe is cheap to make, has very few ingredients and only takes about 20 minutes from start to finish. It’s also one of those dishes that seems to taste so much better than it ought to; the whole, quite simply is, better than the sum of its parts.
I’ve chosen this fabulous soup recipe for a couple of very good reasons. As you know if you’re a regular reader of my blog, I am rather obsessed with pulses, chickpeas in particular. Secondly I’ve been challenged by the guys at The Hunger Project to come up with a supper recipe that costs under 33 pence per serving to tie in with World Hunger Day on 28th May. This part of the My Voucher Code World Hunger Campaign – you can take a look and see if you’d like to get involved too.
I have to say that I am constantly badgered by emails asking me to support “Days” and quite frankly most of them annoy the hell out of me. So someone just decided that we should have a “National Sandwich Week”, a “World Doughnut Day” (yes it does exist!) or worse still “Happiness Day” (for God’s sake what happens if your dog’s died or you’ve just received a parking ticket?- it’s ridiculous) However, (rant over), I do concede that there are a few of these “Days ” that can help raise awareness about much bigger issues and, of course World Hunger Day is one of them. You can find more out about the aims and achievements of The Hunger Project in some truly inspiring stories on their website.
The 33p price tag per portion does rely on you buying your chillis and mint from a local greengrocer or an Asian/Middle Eastern store (where you’ll undoubtedly do better than those silly little, extortionately priced, supermarket packets). You can use any left overs in an equally economical ginger masoor (red lentil) dal
Chickpea, Chilli and Mint Soup
You can blend this with a stick blender in the pan if you want to keep the washing up to a minimum, but if you do have the time this becomes beautifully silky and creamy when well whizzed in a blender.
3 tbsp olive oil
2 onions, diced
4 cloves of garlic, finely chopped
2 – 3 red chillis chopped finely
500 g/1lb cooked chickpeas or (less economical) 2 x 400 g/14 oz tin of chickpeas
1 litre/1 1/4 pints vegetable or chicken stock (you can use a stock cube)
Juice of 1/2 – 1 lemon
Plenty of mint leaves, sliced.
Take a large saucepan and fry the onion in the olive oil until golden.
Add the garlic and the chilli then, as soon as you can really smell the sizzling garlic, throw in the chickpeas and the stock.
Simmer for about 10 minutes and then blitz the soup with a stick blender for convenience or, for a smoother result, use a blender.
Taste. The soup will seem rather bland, don’t worry the salt, plenty of zippy lemon juice and the fresh mint will work wonders. Season the soup well and serve.
Toasting a bit of yesterday’s bread and putting it in the bottom of your soup bowl. Allow the bread to soak up the soup and collapse into a tasty and satisfying gloop – great if you’re really hungry, this also makes the dish a fully balanced, protein-rich meal.
Adding lime juice and coriander instead of lemon juice and mint.
And just a word about the rather twee “Chez Jenny” tablecloth in the finished soup picture – it’s actually one of those ancient roller towels. It’s old and authentic, it just happened to have my name on it. I found it in The Cloth Shop in Notting Hill, London.
Come on, if there’d been one with your name on it, you wouldn’t have been able to resist either!