Lemony Chickpea, Potato and Rocket Soup Recipe
Lemony Chickpea, Potato and Rocket Soup Recipe
4 tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, thinly sliced
1 tablespoon very finely chopped rosemary
½ teaspoon toasted fennel seeds
zest of ½ large preserved lemon, finely chopped
2 large Agria potatoes, peeled and diced 3cm
2 x 400g cans chickpeas, well drained
salt and freshly ground black pepper
2 tablespoons chopped coriander plus extra for serving
large handful wild rocket leaves, chopped
lemon juice to taste
plain unsweetened yoghurt and extra virgin olive oil for serving
Heat the oil in a deep frying pan and add the garlic, onions, carrot, celery, rosemary, fennel seeds and preserved lemon.
Fry gently without browning for 10 minutes until the onion is soft.
Add the potatoes and chickpeas and mix well.
Add enough water to cover and bring to the boil.
Simmer for 10 minutes until the potato is soft.
Mash some of the soup to make it creamy.
Taste and season.
Stir in the chopped coriander and rocket, taste again and sharpen with lemon juice.
Serve with beaten yoghurt dribbled on top and extra virgin olive oil dribbled on top of everything. Sprinkle with extra coriander and serve.
Serves 4-6.
