Cooking Corner — Grandpa’s Chickpea and Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground ginger
• 400g can diced tomatoes
• 1 litre vegetable liquid stock
• 400g can chickpeas, drained, rinsed
• 400g can brown lentils, drained, rinsed
• 2 tablespoons tomato paste
• 1 teaspoon finely grated lemon rind
• ¼ cup lemon juice
• 1/3 cup chopped fresh coriander leaves
• Crusty bread, to serve

Method

1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, cayenne pepper and ginger. Cook, stirring, for 30 seconds or until fragrant.
2. Add tomato, stock, chickpeas, lentils, and tomato paste. Cover. Bring to the boil then reduce heat to medium-low. Simmer, covered, for 20 minutes or until slightly thickened.
3. Stir in lemon rind, lemon juice and coriander. Ladle into bowls. Season with Himalayan rock salt and cracked pepper. Serve with crusty bread.

Matt