This is perfect for a winter’s day. The spices are warming and it is a creamy, hearty soup. It’s the kind of soup you need to keep the winter ills away!!

You can use canned chick peas but somehow I prefer to use the dried ones. Use 2 x 400g cans of chick peas, drained and rinsed well. This recipe was inspired by Delia Smith’s Winter Collection.

Chick pea soup


225g dried chick peas, soaked overnight in twice their volume of cold water

50g extra virgin olive oil

1 tablespoon coriander seeds

1 tablespoon cumin seeds

6 cloves garlic, peeled and microplaned

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