Spicy Chickpea and Potato Soup, with chilli, coriander and cumin seeds and fresh ginger
When I made this Spicy Chickpea and Potato Soup last night it was so good I had to double-check my recipe index on here (with lots of new thumbnails, btw) to make sure I hadn’t posted this already. Well, there are two other versions – sort of. However, this is the easiest. And for me it’ll be the one that will be cooked every week as it’s not always possible to buy fresh coriander (cilantro) here – and when I write fresh I don’t mean giving off gases as it’s so near to decomposing, as is often the case. This is also incredibly easy for me to cook as I can put several saucepans on and leave them, getting on with necessary editing and stuff. All I have to do is check periodically, and stir through occasionally. Then, when it’s ready, it’s simply a case of wolfing large bowls of this. Without any type of cream, I hasten to add. Phew! And it’s healthy. That means more banana cake, right!?
Spicy Chickpea and Potato Soup
- sunflower oil
- 300g (10.58 oz) x onions, halved, peeled, trimmed, sliced quite thinly from near the root end to where the stem was, turned and root end cut off and discarded
- 1 x large or 2 small dried bay leaves, split
- 1 x medium green finger chilli (Scoville heat rating: 50,000), washed and kept whole or split if a spicier soup is needed (I split the chilli toward end of cooking time)
- 1 x 300g or 180g drained weight (10.58 or 6.349 oz) can cooked chickpeas, well rinsed OR 100g (3.527 oz) x dried chickpeas, soaked overnight in plenty of cold water
- 3 – 4 x organic garlic cloves, root end cut off and discarded, peeled and chopped
- up to 400g (14.11 oz) x new potatoes, scrubbed and cut into fairly large chunks
- 1 x tablespoon cumin seeds, dry roasted and freshly ground
- ½ x tablespoon coriander seeds, dry roasted (separately) and freshly ground
- 500ml (1.057 pint) x cold water + extra if needed
- 1 x organic vegetable stock cube
- ½ x teaspoon (packed) freshly grated ginger
- seasoning, both freshly ground sea salt and black pepper
Measurements within brackets above are approximate only.
- If using dried chickpeas/garbanzo beans they will need to be well rinsed before adding to a large saucepan with a lid and plenty of cold water. On electric heat No 4 (out of 6) bring to a boil, then take off heat and strain through a metal colander into a suitable bowl. Repeat this process another time. Then, with even more cold water bring to a boil for a third time, reduce heat to No 2 and simmer until cooked. Drain and set aside.
- Put a heavy-based saucepan on electric heat No 3 (out of 6) and when pan is hot pour in a glug of oil. Add the onions, bay leaves and finger chilli pieces and plonk on a lid. I tend to be able to leave mine for around 15 minutes before needing to check on them, and stirring through. After that time I remove the lid and continue cooking, stirring occasionally until the onions start to turn a pale golden colour. Take off heat and set aside.
- When the onions are nearly ready add the cooked chickpeas to a large saucepan with a little oil. Put on heat No 3 and add the chickpeas. When they start to take on a golden colour take off heat and add the garlic. Stir through. The heat of the pan should be sufficient to cook out the rawness of the garlic. Pour in the water with the stock cube and the potatoes and put back on heat No 4 with a lid on pan. Bring to near boiling point, stirring through occasionally to make sure the stock cube dissolves. Reduce heat to No 2 and simmer until the potatoes are cooked.
- In the meantime dry roast the cumin seeds until they release their fragrance, on heat No 1 for about 5 or so minutes. Do not let them scorch. After grinding them to a powder add to the saucepan in the step above. Do the same for the coriander seeds.
- Peel and grate the ginger and add directly to the soup on simmer, stirring through to combine. Add the onions and stir through. Allow several minutes for all of the flavours to infuse before tasting for any needed stock. Remove the bay leaf and the chilli pieces before serving.
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