As winter approaches and those soggy weekends hit, soup is my go to! A warm cuddle in a bowl – who could say no.
My dad would often make this if one of us at home got ill, its simple, easy and packed full of flavour. Also, it looks pretty cool.
Ingredients (serves 2):
Chickpeas 240g (tinned for convenience)
2 garlic cloves
Paprika 2 tsp
Salt 2 tsp
Olive oil
Method:
- Drain the Chickpeas (you can also use white kidney beans) from the brine and rinse
- Add to a blender with half a glass of water and the garlic cloves, this is your soup base.
- Transfer to a sauce pan and heat. The soup should now look thick and creamy with a hum of garlic flavour.
- To make the seasoning, heat a generous splash of olive oil in a small sauce pan with the paprika and salt.
- Stir the ingredients until its thin and deep red. Avoid over heating, otherwise this will burn the paprika, turning it brown.
- Decant the soup into a bowl and using a tea spoon, drizzle the seasoned olive oil over the top.
- Serve with some bread and a squeeze of fresh lemon.