Chickpea & Garlic Soup
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 bay leaf
175g/6oz chickpeas (soaked overnight)
1.2L/2pt vegetable stock
75g/3oz sweet corn (cooked)
1 tbsp tamari
salt & freshly ground black pepper
1. Heat the oil, add the onion and sauté gently, then add the
garlic and bay leaf and cook for a further 5 minutes.
Drain the chickpeas and add to the pan together with the stock,
bring to the boil and simmer for 1½ hours, or until the chickpeas
Add the sweet corn, tamari and seasoning.
2. Leave to cool slightly, remove bay leaf and purée in a food
processor or blender.
Serve with mozzarella croutons (see recipe link to the right)
Your question and comments are welcome