IN THE recent cooler weather, we need a bowl of comfort food and this chickpea and butter bean soup is the way to go. Ready in less than 30 minutes, makes a quick and healthy delicious dinner. By partially blitzing the soup at the end adds extra texture and creaminess that just makes it even more flavoursome. 

Serves 4

Ingredients

• 1 can (400ml) chickpeas, drained and rinsed
• 1 can (400ml) butter beans, drained and rinsed
• 4 cloves of garlic, roughly chopped
• 1 medium-sized shallot, finely chopped
• 2 medium-sized potatoes, peeled and chopped into small pieces
• 1/2 tsp dried oregano
• 1 medium carrot, peeled and chopped into small pieces
• 1 vegetable stock cube, (I used Knorr) dissolved in 700ml of boiling water.
• 1 tsp paprika
• 2 tbsp olive oil
• 2 large dried bayleaves
• 1/2 tsp cumin
• Salt and pepper

Method

1. Fry the onion, garlic and bay leaves in the olive oil on medium heat until lightly browned.
2. Add the carrot and potato and fry for 2-3 minutes.
3. Season with cumin, paprika, oregano and sprinkle with salt and pepper.
4. Add the chickpeas and butter beans and fry for 3-4 minutes.
5. Pour in the vegetable stock and give the mix a stir. 
6. Cook for 15 minutes or until the potatoes are cooked.
7. With a hand blender pulse the soup mixture 3-4 times just to add more texture and silkiness to the consistency.

Best served hot. 

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