I don’t often use the word ‘quick’ when referring to my recipes as I don’t normally focus on that kind of quick cooking, but from start to bowl this delicious soup takes 30 minutes – 20 of those were letting it cook. This is a typical lunchtime soup across Spain that you would find on any ‘menu del dia’ in cafes, bars or restaurants. I always put in a handful of something green at the end to cook in the soup – in this instance I used spinach because that’s all I could find in my local shop, but it can be any green vegetable – cut it so it fits into the rest of the soup. Make sure you allow for it’s correct cooking time eg. 1 minute for spinach, 5 minutes for peas, 7 minutes green beans. Always taste to be sure.
Ingredients (serves 4)
1 medium sized onion
4 cloves of garlic
1/2 red pepper
1/2 sweet potato
1 tin of chick-peas
1 heaped tablespoon of paprika
1 litre of stock
You can also use any bits of vegetables that you have left in your fridge. The onion, carrot and garlic are important as the base. I had sweet potato and red pepper in my fridge to use up and it really worked. It will make for a better soup if you cut all the vegetables the same size.
Cut the vegetables into 1cm pieces. Open and rinse the chickpeas. Fry off the vegetables and garlic in olive oil. When they are looking a bit brown, add the paprika, stir well and then add the stock. When it comes to the boil turn the soup down. Cook for a further 15 minutes then add the chick-peas.
Cook for another 5 minutes. Turn off the soup, grind some black pepper into it, then add the spinach and parsley and leave with the lid on for a minute. Taste for seasoning and serve.
Posted in Quick-Fix Spanish Soup, Savoury Dishes, Soups
Tagged carrot, chickpeas, garlic, leek, onion, paprika, quick, red pepper, soup, spinach, stock, sweet potato, vegetables
Black rice is quite new to me, but it’s a whole food which means I can use it on retreats. As a result, I have been trying out different recipes and it has really grabbed me. A search on the internet yielded many dessert recipes but few savoury ideas. Black rice is packed full of the good stuff (see store-cupboard) and is visually amazing. It is not the same as wild rice. It’s much softer and smoother to eat. The biggest drawback is the cooking time, it’s like brown rice in that it takes 35-40 mins, but it’s worth it for the visual impact and the original velvety taste.
400g Prawns (fresh and unshelled)
8 small shallots
4 cloves of garlic
300g black rice
1.5 litres of stock (powder or good cube is fine)
2 spring onions
2 small red chillies
Dice the shallots, quite small, and press the garlic. Fry both off in olive oil in a heavy bottom pan. When they are turning brown add the rice and stir in well. Add the stock and once it’s at a rolling boil, turn it down to a simmer. Keep an eye on it and stir gently occasionally.
Peel and de-vein the prawns – do this job next to running water, as it can get messy.
Zest the lemon, de-seed and finely chop the chilli, and pick the coriander.
Heat a saucepan of water. Drop in the prawns and cook with lid on for two minutes. Take a prawn out and cut into one of them to make sure it is cooked (if it’s not give it another 20 seconds).
Put the drained prawns in a mixing bowl and add the chili, spring onion and half the lemon zest with a tablespoon of olive oil, the juice of half the lemon and a pinch of sea salt. Gently turn the prawns over until it is mixed together.
After 30-35 minutes when the rice is cooked turn off the heat and taste for seasoning. Squeeze in the other half of lemon and add the spinach. Put a lid on the pan (keep the heat off) and leave for a minute. Take off the lid and fold the wilted spinach into the rice.
To serve lay a spoon full of the rice and spinach into a bowl or on a plate. Place a circle of prawns as in the picture. Garnish with the lemon zest that is left and the coriander.