Garlic-laced Chickpea soup

Light soup made with pulses, big in flavour with coriander and garlic. Crusty bread goes well.

Ingredients

Serves 2-3

2 tbsp vegetable oil

1 tbsp garlic ginger paste

1 large onion chopped

200g chickpeas, soaked overnight & boiled with salt / can

Few coriander leaves chopped

1 tbsp plain flour mixed in cold water

½ lemon juice

1 cube vegetable stock

1 tbsp mustard cream

Parsley for garnishing

Salt & pepper to taste

Method

Heat oil in a pan, stir fry onion and garlic ginger for few minutes. Add stock cube, 1 bowl of water and boil for 5 minutes.

When soup is simmering add chick peas, salt, mustard cream, flour mixture,  salt, stir well for 3-4 minutes. Turn off heat, add coriander leaves and lemon juice.

Serve soup in bowls and garnish with parsley leaves.