A simple and nutritious soup from ” Two Kitchens” by Rachel Roddy.
Ingredients
- 1 large white onion chopped
- 6 tbsp extra virgin olive oil
- 1 large sprig rosemary
- 1 large potato diced
- 2 medium courgettes diced
- a pinch red chilli flakes
- 800 g tinned chickpeas drained
- grated pecorino
- sea salt & black pepper
Servings:
Instructions
- 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.
- Add the courgettes and potatoes to the pan with the chilli flakes and stir until everything is coated in the oil.
- Add the chickpeas, 1 litre of water and some seasoning.
- 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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