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Ruckworth Pepper Soup




Source of Recipe


Stiltshire


List of Ingredients




For four:
3 red peppers
8 tomatoes
2 large red chillies
2 handfuls of dried chickpeas
8 cloves of garlic
cummin seeds
corriander seeds
bay leaves
black pepper
oregano
turmeric

Recipe



Put the chickpeas in a basin of cold water, along with a little chopped chilli, cummin seeds, peppercorns and a few bay leaves, and leave them to soak overnight.

Tip the contents of the bowl into a saucepan (add more water if necessary) and boil the chickpeas for an hour or more until tender. Meanwhile, peel and chop the garlic, roughly chop the tomatoes and slice the chillies. Set aside half a red pepper and chop the remainder, discarding the stalks and seeds.

Heat some olive oil in a large, heavy saucepan, add the chillies, garlic, a heaped teaspoon each of crushed cummin and corriander seeds and a pinch of turmeric. Cook for a minute or so, stirring continuously, then add the peppers, tomatoes and a spoonful of oregano. After a couple more minutes, add a little boiling water and about half of the boiled chickpeas and simmer for a quarter of an hour.

Allow the mixture to cool slightly then purée it in a blender. Return it to the pan, add the other half pepper, neatly diced, and the remaining chickpeas. Simmer the soup just long enough to soften the diced peppers and add salt to taste.

Serve the soup in warm bowls, accompanied by hunks of warm, crusty baguette or ciabatta and butter.