- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
Soup
- 500 ml chicken or vegetable stock
- 2 cloves garlic, minced
- zest and juice of half a lemon
- 400 g canned chickpeas
- 1 tbsp chopped mint leaves
- 1 tbsp chopped parsley
- pinch of salt
To serve
- dukkah, yoghurt, extra virgin olive oil, extra chopped herbs and flatbread, to serve
Instructions
- Place all the ingredients (except salt) in a small pot and bring to the boil. Simmer for 5 minutes.
- Blitz with a stick blender and season with salt to taste.
- Garnish with a little yoghurt, olive oil, herbs and dukkah and serve with flatbread.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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