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1 can chickpeas, drained and rinsed
1 red chilli, de-seeded and finely chopped
800ml chicken stock
3 garlic cloves, finely chopped
1 onion, diced
2 celery stalks, finely chopped
2 handful celery leaves, chopped
2 handfuls coriander leaves
4 tbsp plain Greek yoghurt
2 tbsp Hawaj Spice Blend
½ tsp salt
6 tbsp olive oil (divided in 2)
Heat 3 tbsp oil in a small pan and cook the garlic and chillies for around 4 minutes until the garlic is brown and crispy. Set aside.
In a large pan, heat the remaining 3 tbsp of oil. Add the onion, celery stalks and salt and cook for around 5 minutes until the onion is soft.
Add the chicken stock followed by the Hawaj Spice blend. Bring to the boil.
Reduce to a simmer and add the chickpeas. Cook for 5 minutes.
Meanwhile, stir the yoghurt and a pinch of salt into a bowl. Set aside.
Add the celery leaves and coriander to a bowl and squeeze the lemon over it. Mix well.
Divide the soup into bowls and add a dollop of yoghurt, two handfuls of celery-coriander salad and a helping of garlic chilli oil.