It has returned to the cold again and no matter what I do I can't seem to get warm. So today we shall have some red pepper soup. Guaranteed to warm one up.
- 1 can of chickpeas
- 3 tbsp of olive oil
- 1 onion, finely diced
- 1 long red pepper, seeded and finely chopped
- 1 long red chile, seeded and finely chopped
- 1 teaspoon dried mint
- 1 tablespoon of pomegrante juice
- 5 plum tomatoes
- 11/2 of chicken stock or water
- 3 ounces coarse bulgur
- 1/2 cup of shredded mint leaves
- 1 tsp salt
- juice of 1/2 lemon
Wash and strain your chickpeas
Heat the oil in a large sauce pan. Saute the onion, red pepper, chile and mint over a medium heat for 5-8 minutes, until the vegetables are soft. Add the pomegrante and continue to saute for a couple more minutes.
Add the chickpeas to the pan with the tomatoes and the chicken stock. Bring to a boil and then lower the heat and simmer for about 30 minutes.
Add the bulgur to the pan and simmer. If it is looking dry add a little water. This should be like a stew.
Add the lemon juice and shredded mint and serve hot from the cooking pot.