chickpea_soup

Chickpea

Serves 4–6

2½ tbsp olive oil
1 large onion, finely chopped
1 large potato, peeled & cubed
1 bay leaf
1 clove
250g chickpeas, soaked in water overnight & skins rubbed off
Sea salt & pepper
½ bunch silverbeet, washed
½ cup white rice

This soup has a creaminess that is quite addictive, but the consistency may be altered by changing the liquid levels. Once the chickpeas have soaked overnight, rub them together between your hands with two teaspoons of salt to remove the coarse skins. Cover the chickpeas with water and skim off the floating skins.

Heat the oil in a heavy-based pan and gently colour the onions. Add the potato, bay leaf, clove and chickpeas. Cover with water and cook for 15 minutes in a pressure cooker or simmer gently until the peas are tender. Add salt and pepper to taste.

Slice silverbeet into 2cm strips and add to the pot. Add more water if necessary to cover the silverbeet. When the pot boils, add the rice and cook until just tender. Check seasoning and alter the consistency as required with water.

Serve hot with bread, either thick as a stew or thinned as a soup.

Chickpea

By: Terry Robson

Need a filling, hot, nutritious meal that warms the cockles of your heart? Try out this traditional Portuguese soup.


Servings

Prep time

Cook time

Recipe


Ingredients


Method



  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Terry Robson

Terry Robson

Terry Robson is the Editor-in-Chief of WellBeing and the Editor of EatWell.

You May Also Like

Honey Lime Chicken

Honey Lime Chicken

Berry Chia Pudding

Berry Chia Pudding

Healthy Chicken Fried Rice

Healthy Chicken Fried Rice

Aussie Ramen

Aussie Ramen