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Spiced Chickpea & Tomato Soup:

Serving:

  • Eggs, poached 10.0 pc
  • Capers, fried 30.0 g
  • Pitted Olives, chopped (optional) 50.0 g
  • Coriander leaves, chiffonade 20.0 g
  • Lemon wedges 10.0 pc
  1. Spiced Chickpea & Tomato Soup:

    • To make the broth, place a sauce pot over high heat and combine all the ingredients together. Whisk to incorporate all the ingredients together. Bring down to a simmer, taste and adjust seasoning.
    • In a large sauté pan, heat olive oil over medium heat. Sweat onions, garlic and capsicums.
    • Add the canned chickpeas and cumin powder. Season with salt and pepper to taste.
  2. Serving:

    • Divide the chickpeas into 10 serving bowls. Top with a poached egg.
    • Pour in the desired quantity of broth. Add fried capers or olives.
    • Serve with lemon wedge on the side.
  3. Chef’s Tip:

    • For service or delivery, arrange the components of the soup in a bowl separate from the soup to let the customer pour in the broth themselves.
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