Other Document

INGREDIENTS

• 100g ﬁnely sliced spicy chorizo

• 1 red onion, ﬁnely chopped

• 175g red split lentils

• 750 mls vegetable stock

• 400g can chopped tomatoes

• 200g can chickpeas

• 4tbsps yoghurt

• Coriander leaves to garnish

CHORIZO AND

CHICKPEA SOUP

@panasonickitchen

1. Place the chorizo, red onion in a large bowl and

cook on HIGH MICROWAVE for 2 mins

2. Stir in the lentils, stock and tomatoes and cook

on HIGH MICROWAVE for 15 mins or until the

lentils are soft. Stir in the chickpeas and leave

to cool slightly.

3. Stir in the yoghurt.

4. Place cooled soup in liquidiser and puree until

smooth. Season to taste. Cover and cook on

MEDIUM MICROWAVE for 2 mins to warm

through.

METHOD

ACCESSORIES

Serves 4

Dish: large bowl

PAGE 1
CHORIZO AND CHICKPEA SOUP ACC E S S O R I E S Serves 4 Dish: large bowl INGREDIENTS • 100g finely sliced spicy chorizo METHOD • 1 red onion, finely chopped 1. Place the chorizo, red onion in a large bowl and cook on HIGH MICROWAVE for 2 mins • 750 mls vegetable stock • 175g red split lentils 2. Stir in the lentils, stock and tomatoes and cook on HIGH MICROWAVE for 15 mins or until the lentils are soft. Stir in the chickpeas and leave to cool slightly. • 400g can chopped tomatoes 3.