Running certainly has improved my appetite. I`ll eat anything. And, all the quicker, if the food is both easy to prepare and highly nutritious, like this chickpea soup.
In common with so many of my favourite recipes, it`s inspired by Domini Kemp. Her recipe includes hot curry prawns and chives. But, since the Chook House was all out of those ingredients, I left them out. I`m giving you the hot curry prawn option here though, so you can toss them in, if you have them to hand.
Domini Kemp’s Chickpea Soup With Curry Prawns
- 4 Tbsp Olive Oil
- 1 Onion (Peeled and Finely Chopped)
- 2 Garlic Cloves (Peeled and Finely Sliced)
- Salt and Pepper
- 2 x 400g Tin Chickpeas Drained
- 1 Litre Vegetable Stock
- 1 Tsp Coriander Seeds Crushed
- 200ml White Wine
- Juice of 1 Lemon
- Bunch Chives (Finely Chopped)
- Knob of Butter
- 1 Tsp Curry Powder
- 8-12 Prawns
- Salt and Pepper
In a large saucepan, sweat the olive oil, onions and garlic together until soft. Season well and do not allow to brown.
Chuck in the other ingredients (except the chives) and heat through. Simmer gently for 5 minutes and then mix in a blender. Return to the saucepan and check for seasoning.
For the prawn garnish, I use cooked frozen tiger prawns, defrosted thoroughly and patted dry.
Heat the butter until foaming, add the curry powder and then chuck in the prawns and, keeping the heat up high, toss around until they are well coated and hot. Season with salt and pepper.
Pour the soup into bowls and garnish with curry prawns and chives (or just the chives and an extra swirl of olive oil).
Or, do as I did, and exchange chopped parsley for the prawns and chives.
It certainly helped me fulfil my Janathon exercise quotient both today and yesterday.
- Wednesday`s run was with Teen Girl. It was a just a mile long trot.
- Today`s run was a slow four miles.
- Janathon Running Total to Date: 26 1/2 miles