Courgette, Chilli & Chickpea Soup recipe

  • Serves 5
  • 15 mins to prepare and 25 mins to cook
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Customer recipe by Rose Trick
Added 86 months ago

Heat the olive oil and fry the onion, garlic and chilli in a large deep pan with some olive oil a low heat for about 5 minutes.
Add thecoiander, thyme and courgettes, and cook for another 5 minutes on a low heat.
Add the vegetable stock and the can of chickpeas, cover the pan and simmer gently for about 15 minutes
Add spinach and half of the chopped coriander for 1 minute until spinach leaves have wilted.
Ladle half of the contents of the pan into a blender and blend until smooth. Pour the blended mixture back into the pan. Season with salt and pepper to taste.
Divide into bowls and sprinkle with the remainding coriander and a dollop of cream, yoghurt or olive oil. Serve with warm crusty bread

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 tbsp - olive oil
  • 1 - onion, roughly chopped
  • 3 - cloves of garlic, finely chopped
  • 1 - red chilli, finely chopped
  • 1 bunch - coriander leaves, finely chopped & stems finely chopped separately
  • 1 bunch - thyme leaves, finely chopped
  • 2 - large or 3 small cougettes, cut in 4 lengthways and then roughly chopped (keep the chunks quite big to give the soup some texture)
  • 1 litre (2.2pints) - vegetable stock
  • 400g - chickpeas, drained
  • 100g (4oz) - spinach, roughly chopped
  • 2 tbsp - cream or yoghurt (optional)
  • pinch - salt
  • pinch - pepper

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