Wednesday, 22 May 2013
Good in taste plus better nutrition.
(1) Vegetable oil- 1 tablespoon
(2) Onions (diced) - 3
(3) Garlic paste- 2 teaspoons
(4) Ground cumin- 2 teaspoons
(5) Paprika- 2 teaspoons
(6) Coriander powder- 1 teaspoon
(7) Cooked chick peas- 150 grams
(8) Cooked kidney beans- 150 grams
(9) Chopped tomatoes- 700 grams
(10) Tomato paste- 1 tablespoon
(11) Celery sticks (chopped) - 2
(12) Carrot (chopped) - 1
(13) Vegetable stock- ½ litre
(14) Spinach leaves- 200 grams
Method
(1) Heat oil in a wok, add onions, garlic and spices and for 5 minutes.
(2) Stir in chickpeas, beans, tomatoes, paste, celery, carrot and stock and simmer for 30 minutes.
(3) Add spinach leaves and then cook for 5 minutes.
Ingredients
(1) Vegetable oil- 1 tablespoon
(2) Onions (diced) - 3
(3) Garlic paste- 2 teaspoons
(4) Ground cumin- 2 teaspoons
(5) Paprika- 2 teaspoons
(6) Coriander powder- 1 teaspoon
(7) Cooked chick peas- 150 grams
(8) Cooked kidney beans- 150 grams
(9) Chopped tomatoes- 700 grams
(10) Tomato paste- 1 tablespoon
(11) Celery sticks (chopped) - 2
(12) Carrot (chopped) - 1
(13) Vegetable stock- ½ litre
(14) Spinach leaves- 200 grams
Method
(1) Heat oil in a wok, add onions, garlic and spices and for 5 minutes.
(2) Stir in chickpeas, beans, tomatoes, paste, celery, carrot and stock and simmer for 30 minutes.
(3) Add spinach leaves and then cook for 5 minutes.
Your Soup is ready to
be served!
