Potato, Chickpea, Courgette and Rosemary Soup (4)

A simple and nutritious soup from ” Two Kitchens” by Rachel Roddy.

Potato, Chickpea, Courgette and Rosemary Soup (4)
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Potato, Chickpea, Courgette and Rosemary Soup (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Warm the olive oil and onion in a heavy-based pan over a medium-low heat and cook until the onion is soft. Add the rosemary and cook for another minute or two.
  2. Add the courgettes and potatoes to the pan with the chilli flakes and stir until everything is coated in the oil.
  3. Add the chickpeas, 1 litre of water and some seasoning.
  4. Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for about 30 minutes, or until the potatoes are beginning to fall apart. Taste for seasoning and serve with the cheese.
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