Ref: 209
Heading: Starters & Soups
Cuisine: Middle Eastern/Turkish
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
500 ml
Water
400 g
Tomato chopped plum tinned
400 g
Chickpeas canned rinsed & drained weight
120 g
Onion chopped
2 Celery sticks chopped finely
1 Vegetable stock cube or gel pot
100 g
Broad beans skinned
1 tbsp
Lemon Juice
2 tsp
Cumin ground
1 Garlic clove finely grated
1 Red chilli finely chopped (optional)
1/2 Lemon zest only
1/2 tsp
Black pepper coarsely ground
2 tbsp
Olive oil for frying
Garlic Flat Bread
120 g
Self-raising flour plus extra for dusting
120 g
Natural yogurt
20 g
Butter
1 tbsp
Fresh coriander chopped
1 Garlic clove finely grated
1 tsp
Baking powder
1/2 tsp
Salt
Garnish
sprinkle
Fresh coriander chopped
Method
Step 1
Make the flat breads, place flour, salt, yogurt & baking powder into a bowl, mix well tip out onto floured worktop & knead for 2 mins only, divide dough to number of servings.
Step 2
Heat butter in a pan add garlic cook for 1 min, take off the heat add chopped coriander & mix.
Step 3
Roll out dough portions into a tear drop shape about 4/5 mm thick, heat a dry frying pay on a med heat, cook each bread until they brown, then brush both sides with the garlic butter coriander mixture, warm in an oven before eaten.
Step 4
Place chopped onions chilli & celery in a pan with olive oil, cook for 10 mins until soft, add garlic & cumin & cook for another 1 min.
Step 5
Add to the pan, black pepper, stock cube or gel pot, water, tomatoes, chickpeas & simmer for 10 mins, add broad beans & lemon juice & simmer for a further 3 mins, add lemon zest stir & serve, garnish soup with chopped coriander & a warm flatbread.
Suggestion & Tips
Yon could buy flat breads & warm. All vegan friendly apart from flatbread recipe.