Ingredients
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2 Tbsp Olive Oil
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1 Onion
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2 Garlic
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1½ tsp Ajwain Seeds
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3⅓ cups (800 ml) hot Vegetable Broth
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2 oz (50 g) Arborio Rice
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9 oz (250 g) garden Peas
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2 oz (50 g) Lovage
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½ tsp Lemon Zest
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Sea Salt
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freshly ground Black Pepper
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For the Roasted Chickpeas
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14 oz (1 x 400 g) can Chickpeas
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a drizzle of Olive Oil
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Sea Salt
Directions
Steps
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1
Done
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To roast the chickpeas, preheat the oven to 190°C fan (375°F) Gas 5. |
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2
Done
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Put the chickpeas on a baking sheet and drizzle with olive oil. Pop the sheet in the hot oven and roast for about 20 minutes, shaking the sheet a couple of times during cooking, until they are turning crisp and golden. |
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3
Done
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Meanwhile, heat the oil for the soup in a large saucepan over low heat and add the onion, garlic and ajwain seeds. Cook gently for 10 minutes, until the onion is softened and translucent. |
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4
Done
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Add the stock and rice to the pan and cook for about 15 minutes, or until the rice is almost cooked. Add the peas and lovage and bring the liquid back up to the boil, then cook for 2 minutes, until the lovage is wilted and the peas are tender. |
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5
Done
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Transfer the liquid to a blender, add the lemon zest and blitz until smooth. If the soup’s too thick, add a splash of hot water to loosen a little. Taste and season with salt and pepper and a squeeze of lemon juice. |
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6
Done
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Once the chickpeas are cooked, remove them from the oven and sprinkle with sea salt flakes. |
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7
Done
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Pour the soup into warmed bowls and sprinkle each bowl with a few chickpeas, serving any extra on the side. |
