That Chickpea and Leek Soup from the new book loves lovely... you know what's coming don't you ... any chance of the recipe? I reckon you should contact DC and ask him for an official title of Dennis Cotter's Healthy Eating Promoter!
Ten stone off is WOW, amazing, fantastic... I won't say unbelieveable, because it's your lovely food and your determination, plus your realistic and down to earth attitude that have made it very believeable!
I'm now off to google geocaching!
Aww sorry to hear stuff isnt great x :bighug: Lifes a shitter
Heh heh I knew the recipe request would be coming so I already emailed it to myelf for the faves folder, here we go:
Chickpea, leek & rosemary soup with a hot pepper salsa
Serves 3-4
Ingredients:
- 2 onions, chopped
- 3 or 4 leeks, halved lengthways & thinly sliced
- 5 cloves garlic, chopped
- 100ml white wine
- 200g potatoes, cubed (about 1 cm)
- 150g cooked chickpeas (75g dry weight if thats what youre using)
- About a litre or so of veg stock
- 3-4 sprigs rosemary
- 1 tsp evo oil (or just use Fry Light)
For the salsa:
- 2 red peppers, peeled & finely chopped (I forgot to bake them in time to skin them so
just cut them with skin on, sod it, they seemed fine to me
)
- 2 cloves garlic, finely chopped
- 4 bird eye chillies, finely chopped (this made it very hot, you might want
to use a litle less!
)
- zest & juice 1 small lime
Method:
- Fry onions in Fry Light until softening
- Add garlic & leeks for 5 min
- Add wine for 5 min
- Add potatoes, chickpeas, stock & rosemary, bring to boil & simmer for 30
min, covered
Meanwhile make the salsa:
- heat the oil & cook everything for 1 min. Leave to cool to room temp (I used pepper with skin so cooked it generously for
4-5min so it wasn't too tough)
- Remove rosemary sprigs and whizz about 1/3 of the soup up
- Season to taste and serve in shallow bowls with a pile of salsa in the middle. Nom!
I liked it a lot, not amazing though, but the OH thought it was fab
And this, dear readers, is where you can buy the original of said recipe:
:8855: