Page title and description
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 sticks celery, diced
- 3-4 cm fresh ginger, peeled and grated
- 1 tsp ground cinnamon
- 1 tsp turmeric
- pinch ground cayenne or paprika
- pinch saffron threads
- 450g potatoes, peeled and diced
- 1.2 litre veg stock
- 400g tin chopped tomatoes
- 1 tin chickpeas, rinsed and drained
- juice of ½ lemon
- 2 tbsp fresh coriander, chopped
- 2 lemons
- 1 tsp caster sugar
- salt and pepper
Prep time: 10 min
Cooking time: 40 min
Step 1Heat 2 tablespoons of oil in a large saucepan. Add the onion, carrot and celery and fry gently for 8 minutes. Add the ginger, cinnamon, turmeric, cayenne and saffron. Stir for 1 minute.
Step 2Add the potatoes, stock and tomatoes. Bring to the boil, then simmer for 20 minutes, or until the potatoes are just cooked. Add the chickpeas and simmer for 5 minutes. Add the lemon juice and coriander. Season to taste.
Step 3Cut the lemons in half and sprinkle over a little of the sugar on each cut half. Heat 1 tablespoon of oil in a heavy based frying pan. Add the lemons, cut side down. Fry until they are just caramelised. Serve the soup with the caramelised lemons on the side.