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Spiced chickpeas, kumara and beef soup

This healthy spiced chickpeas, kumara and beef soup recipe is perfectly finished with an equally hearty bread and kale topping. Serve on chilly nights when you need a warming flavour hit
Spiced chickpeas, kumara and beef soup
4
15M
1H 40M
1H 55M

This recipe first appeared in Woman’s Day.

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Ingredients

Bread and kale topping

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
2.In a large saucepan, heat oil on high. Sauté beef for 4-5 minutes until browned. Add onion, carrot, celery and spices. Cook, stirring, for 4-5 minutes until golden.
3.Stir in chicken stock. Bring to the boil and cook, covered, for 1 hour. Mix in kumara and chickpeas. Cook for 25-30 minutes until tender. Season.
4.For the bread and kale topping: In a frying pan, melt butter on high. Fry bread, tossing, for 4-5 minutes until crunchy. Add kale and cook for 1-2 minutes until wilted. Season. Drain on a paper towel.
5.Stir parsley through soup. Serve with bread topping.
  • Replace kumara with chopped pumpkin, if preferred.
Note

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