When I made this soup the weather was cold and miserable and this was the perfect antidote to warm us up but now that I come to post it, just a few days later, it couldn't be more non-soup weather if it tried.
This soup has been conjured from a raid on the pantry and putting to good use those cans of chickpeas and brown lentils. Spiced with a combination of fresh red chilli, ground cinnamon and ginger, it's a soup that has me wishing for cooler weather.
1 red onion, diced finely
1 carrot, diced finely
1 stalk celery, diced finely, leaves reserved and sliced finely
1 garlic clove, crushed
1 red chilli, diced finely
1 can/400 grams chickpeas, drained and rinsed
1 can/400 grams brown lentils, drained and rinsed
1 can/400 grams Italian tomatoes
¼ teaspoon ground cinnamon
½ teaspoon ground ginger
sea salt and freshly ground white pepper
stock or water
fresh coriander leaves, to serve
Place a little olive oil in pot over a medium-low heat and tumble in the onion, carrot, celery, garlic and chilli. Cook very slowly until softened and just starting to colour - about 20-30 minutes.
Stir in the spices and cook for another 5 minutes before adding the drained chickpeas and lentils. Stir well and add the tomatoes and pour in enough hot stock or water to cover the ingredients by an inch.
Let this simmer and reduce for another 15 minutes before adding the sliced celery leaves. Continue cooking until the legumes are on the verge of breaking down. Taste and season with salt and pepper as desired.
Pour into bowls and top with a generous mound of fresh coriander leaves.