| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 30 |
ml |
Olive oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Bay leaf |
| 175 |
g |
Chickpeas; (soaked overnight) |
| 1 1/4 |
l |
Vegetable stock |
| 75 |
g |
Sweetcorn; (cooked) |
| 15 |
ml |
Tamari |
|
|
Salt & freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil, add the onion and saut. gently, then add the garlic
and bay leaf and cook for a further 5 minutes. Drain the chickpeas
and add to the pan together with the stock, bring to the boil and
simmer for 1 1/2 hours, or until the chickpeas are tender. Add the
sweetcorn, tamari and seasoning.
2. Leave to cool slightly, remove bay leaf and pur.e in a food
proccssor or blender. Serve with mozzarella croûtons (see below for
recipe).
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