Chickpea and Butter Bean Soup

In the recent cooler weather, we need a bowl of comfort food and this chickpea and butter bean soup is the way to go. Ready in less than 30 minutes, makes a quick and healthy delicious dinner. By partially blitzing the soup at the end adds extra texture and creaminess that just makes it even more flavoursome.

Serves 4

Ingredients:

• 1 can (400ml) chickpeas, drained and rinsed
• 1 can (400ml) butter beans, drained and rinsed
• 4 cloves of garlic, roughly chopped
• 1 medium-sized shallot, finely chopped
• 2 medium-sized potatoes, peeled and chopped into small pieces
• 1/2 tsp dried oregano
• 1 medium carrot, peeled and chopped into small pieces
• 1 vegetable stock cube, (I used Knorr) dissolved in 700ml of boiling water.
• 1 tsp paprika
• 2 tbsp olive oil
• 2 large dried bayleaves
• 1/2 tsp cumin
• Salt and pepper

Method:

1. Fry the onion, garlic and bay leaves in the olive oil on medium heat until lightly browned.
2. Add the carrot and potato and fry for 2-3 minutes.
3. Season with cumin, paprika, oregano and sprinkle with salt and pepper.
4. Add the chickpeas and butter beans and fry for 3-4 minutes.
5. Pour in the vegetable stock and give the mix a stir.
6. Cook for 15 minutes or until the potatoes are cooked.
7. With a hand blender pulse the soup mixture 3-4 times just to add more texture and silkiness to the consistency.

Best served hot

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