Name: Chickpea, garlic and mint soup
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 teaspoon olive oil; 2 (300g) brown onions, coarsely chopped; 5 clove garlic, crushed; 1 teaspoon ground cumin; 8 cup (2l) chicken stock; 2 tablespoon white wine vinegar; 800 gram canned chickpeas, rinsed, drained; 2 (440g) tomatoes, seeded, finely chopped; 2 tablespoon finely shredded fresh mint

Ingredients

2 teaspoon olive oil

2 (300g) brown onions, coarsely chopped

5 clove garlic, crushed

1 teaspoon ground cumin

8 cup (2l) chicken stock

2 tablespoon white wine vinegar

800 gram canned chickpeas, rinsed, drained

2 (440g) tomatoes, seeded, finely chopped

2 tablespoon finely shredded fresh mint

Method

1.Heat oil in large saucepan. Stir onion and garlic over heat until softened. Add cumin and continue stirring until fragrant. Add stock and vinegar; bring to the boil. Add chickpeas and simmer, uncovered, for 15 minutes.

2.Add tomato; simmer, uncovered, about 5 minutes or until tomato is soft. Season to taste.

3.Serve soup sprinkled with mint.

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Ingredients

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