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Spicy Chickpea And Bulgar Soup
Ottolenghi (from Plenty More)
  • 2 tbsp olive oil
  • 2 small onions, cut into 1 cm dice (180g)
  • 4 garlic cloves, crushed
  • 2 large carrots, peeled and cut into 1cm dice (250g)
  • 4 celery stalks, cut into 1cm dice (250g)
  • 2 tbsp harissa paste (less if you don’t like things very hot)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1½ tsp whole caraway seeds
  • 500g cooked chickpeas (tinned are fine)
  • 1.2 litres vegetable stock
  • 100g coarse bulgar wheat
  • Creamed feta paste (optional)
  • 100g feta, broken into large chunks
  • 60g crème fraîche
  • 15g coriander, roughly chopped
  • 15g mint leaves
  • salt and black pepper
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