Golden chickpea + lemon soup with sticky shallots
The lemony flavours give this real freshness, making it a stew fit for summer as well as winter. You can sub in any other greens, depending on the season – asparagus, kale, green beans. It’s a showstopper in itself, but if you wanted to serve it as a side, it would go beautifully with grilled white fish.
Recipe extracted from Bold Beans by Amelia Christie-Miller. Published by Kyle Books, July 2023. Photographer: Joe Woodhouse Hardcover £22, (octopusbooks.co.uk).
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Tip
If you like, you could serve this sprinkled with crispy breadcrumbs for a bit of crunch.
Ingredients
Serves 4
To serve
Methods
Step 1
Add the sliced shallots, olive oil and a really good pinch of salt to a cold, heavy-based saucepan. Set over a low–medium heat and cook, stirring regularly, for 20 minutes until deeply golden and sticky. Reduce the heat if needed and stir constantly for the last 5 minutes, as they can turn quite quickly.
Step 2
Once the shallots are golden and sticky, scoop out half and transfer to a plate lined with paper towels.
Step 3
Add the garlic, ginger and turmeric to the remaining shallots in the pan and fry for 1 minute, then add the chickpeas (including all their bean stock), along with the coconut milk and veg stock or water. Bring to a lively simmer and cook for 10 minutes until slightly thickened.
Step 4
Stir through the lemon juice, season to taste and spoon into bowls. Serve topped with a dollop of yogurt, the reserved shallots, the lemon zest and soft herb, with lemon wedges on the side for squeezing.
