Hassans', Soup
Over a year ago
2,652 views
Ingredients
- 4 celery sticks
- 1large or 2 small Onions
- 1Tin ChickPeas
- Approx 30 Leaves fresh coriander
- 20 lengths Bucatini or spaghetti
- 400ml approx Carton Pureed Tomatoes
- ½ teaspoon garlic puree
- 1 teaspoon Encona(or similar)hot chilli sauce
- 1 Vegetable OXO cube
- ½ teaspoon Cracked Black Pepper
- 1Tablespoon plain flour
- 4 tablespoons olive oil
- Approx 4 tablespoons tomato puree
Accompaniment
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Method
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1
Cut the onions into ½” dice
Slice the celery into ½” slices
Shred the coriander
Wash the chick peas
Break the bucatini / spaghetti into 1” pieces.
Gently fry the onions and celery in a little olive oil.
Before colouring them, stir in the flour. Add more than suggested if necessary (it will help thicken the soup) stir in to soak up the oil.
Add one kettle full of boiling water and stir.
Add the pureed tomatoes, garlic puree, stock cube, chilli sauce and black pepper.
Allow to simmer for approx 10mins.
Then add the drained and washed chick peas and coriander.
Hold back on adding the salt as the tomato puree will be quite salty.
Simmer for approx 25mins then add a little more boiling water.
Add the bucatini/spaghetti and stir to avoid it sticking to the pan.
Allow pasta to cook and then gradually add the tomato puree. Allow another 10 mins simmering and stirring.
Check for salt if required.
Serve with toasted bread rubbed with raw garlic or just a plain buttered roll….
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