Shannon Bennett’s Turkish Chickpea Soup

The PDF lists 120 ml oil but divides the method into “2 tbsp” and “remaining 80 ml”. Use 40 ml plus 80 ml to retain its stated total, or 30 ml plus 90 ml using 15 ml tablespoons. This inconsistency is preserved rather than hidden.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 30–40 ml olive oil in a saucepan over medium heat. Cook onion for 3–4 minutes until softened. Add garlic, baharat and chilli and cook for 1–2 minutes. Add tomato paste and cook for 1 minute.

Step 2

Add tomatoes, two-thirds of the chickpeas, tahini, stock, lemon zest and juice and 500 ml water. Simmer for 10–15 minutes. Remove from heat, blend smooth and season.

Step 3

Heat the remaining oil in a small frying pan over medium-high heat. Fry the remaining chickpeas for 5–6 minutes until crisp. Drain on kitchen paper and season.

Step 4

Top the soup with fried chickpeas, chilli, an oil drizzle and optional micro basil.