Soup is great right? Well kick your hangover in the balls with this spicy chickpea & tomatoe soup! Passed down from a friend of mine and perfect for putting a pep in your step. Serve with some fresh sour dough bread spread with Kerrygold.
What you'll need:
Add the chopped onion to a generous helping of sunflower oil in your pot and cook on a low heat until translucent (about 5 mins). Then add the chopped garlic, chilli, cumin and coriander stalks and allow to cook again for 2-3 mins while stirring all the time.
Next: Add chopped tomatoes and stir well. Cover & simmer for 15 mins.
Add the washed chickpeas along with the vegtable stock. Bring to the boil then simmer for 20 mins.
Blend the contents of the pot but leave some lumps for a wholesome effect. Add the chopped coriander leaves along with the lime juice & zest. Season with salt and pepper and grated mozzarella and then BOOM grab a spoon and bash your hangover in the balls!
What you'll need:
- 7 tomatoes - chopped.
- Tin of chickpeas
- Fresh coriander (about a handful) with stalk leaves removed and seprated.
- 1 onion
- 3 garlic cloves
- Lime
- Salt & pepper
- Vegatable stock - 700ml
- 1 red chilli (seeds removed).
- Mozzarella grated
- Ground cumin
- Sunflower oil
Next: Add chopped tomatoes and stir well. Cover & simmer for 15 mins.
Add the washed chickpeas along with the vegtable stock. Bring to the boil then simmer for 20 mins.
Blend the contents of the pot but leave some lumps for a wholesome effect. Add the chopped coriander leaves along with the lime juice & zest. Season with salt and pepper and grated mozzarella and then BOOM grab a spoon and bash your hangover in the balls!
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