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Tomato and Chickpea Soup
•
Olive Oil
•
2 carrots, chopped
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1 leek, chopped
•
1 potato, peeled and chopped
•
2 cloves of garlic, finely chopped
•
1 tbsp of finely chopped rosemary
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400ml of vegetable stock
•
½ a teaspoon of sugar
•
2 x 400g of chopped tomatoes
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410g of chickpeas drained and rinsed
•
1 tablespoon of dried mixed Italian herbs
•
Salt and pepper
1.
Put the vegetables in a large saucepan with the garlic, rosemary, Italian herbs,
stock and sugar. Season with salt and pepper and stir. Cover and cook gently for 25
minutes or until the vegetables are tender.
2.
Add the tomatoes to the pan and then using your hand blender carefully puree until
smooth. Keep the blender flat on the bottom of the pan to avoid splashing.
3.
Once it is smooth, add the chickpeas and heat through, stirring occasionally and
seasoning to taste.
4.
Serve warm with toasted French bread and melted cheese.
Carrot and Parsnip Mash
•
2 parsnips, peeled and cut into chunks
•
3 carrots, peeled and cut into chunks
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30g of unsalted butter
•
Salt and pepper
1.
Boil the vegetables in some lightly salted water for about 15 minutes until they are
tender. Drain well.
2.
Place the vegetables in a canister with the butter. Use the hand blender in pulses
until the vegetables are completely mashed. Season to taste.
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