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
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)
15 g fresh coriander, chopped
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.