|
Editor’s Choice: This is a
recipe taken from Delia Smith's Winter
Collection. It is light and perfect for the
lovers of chili peppers.
Ingredients
-
225 gram chickpeas, soaked
overnight in cold water
-
2 red chilies, halved,
de-seeded and chopped
-
1 tablespoon of dry
coriander
-
1 level tablespoon dry
cumin
-
50 gram of butter
-
6 fat cloves garlic,
peeled and finely chopped
-
1 level teaspoon of ground
turmeric
-
grated lemon zest
-
2-3 tablespoons of lemon
juice
-
salt and black pepper
Method:
-
Drain the chickpeas
in a colander, rinse under a cold tap
-
Place them in the saucepan
with unsalted boiling water
-
cook very gently for about
1 hour
While being cooked, prepare
the rest of the soup ingredients.
-
Melt the butter, add the
coriander, cumin, chopped garlic and
chilies
-
Cook over a low heat for
about 5 minutes
-
Add the turmeric and stir
-
When the chickpeas are
tender, drain them in a colander (keep the
cooking water)
-
Mix chickpeas with some of
the cooking water, purée them until
smooth
-
Add the lemon zest,
coriander stalks and spices with another
ladleful of cooking water and blend until
it's fine
-
Season, then simmer gently
for a further 30 minutes with the rest of
the cooking water
-
Add the lemon juice and
serve hot
|
