So, it’s ages since we’ve published a recipe, shame on us! But we’ve cooked plenty of delicious things over the last few weeks, and we’re getting the recipes written up for those.

But the most recent thing I cooked is this lovely soup. It’s fairly quick, super easy, and very very tasty.

The tahini gives the broth a lovely deep flavour which works particularly well with the smoked paprika, and all the flavours come together to give an extremely satisfying result.

 

 

Serves 3 – 4

 

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120 g black eyed beans

1 heaped tbsp. light tahini

2 tbsp finely chopped ginger

1 tbsp smoked paprika

10 cherry tomatoes, quartered

150 g mushrooms, chopped

1.1 litres hot water

180 g mixed greens (I used 30 g frozen spinach and 150 g mixed cabbage from a supermarket pack)

2 tbsp tamari (or a pinch of salt)

black pepper

15 g fresh coriander, chopped

 

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Rinse the beans and add them to a large saucepan along with the tahini, ginger, smoked paprika, tomatoes, mushrooms and water. Bring to a simmer and cook, partially covered, until the beans are just tender. Mine took 30 minutes. Add the greens to the soup and simmer for a further 10 minutes.

Season with tamari and black pepper to taste, and stir through the coriander just before serving.

 

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By E.