| |
Ingredients
- 1 tbsp olive oil
- 1 large onion, halved and sliced into thin strips
- 1 red pepper, seeded and sliced into thin strips
- 2 tsp ground coriander
- ¼ - ½ tsp chilli flakes
- 3 tbsp basmati rice or long grain rice
- 1½ ltr hot turkey or chicken stock
- 250g turkey meat, cut into thin strips (leg meat will have the most flavour)
- 410g can chickpea, drained and rinsed
- a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)
|
Method
-
Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
-
To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute.
-
Pour in the hot stock, stir in the turkey and chickpeas and season well.
-
Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender.
-
Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)
I had no chilli flakes so I used a pinch of chilli powder. It makes quite an unusual soup which is characteristic of Asian soups not a UK Christmas Lunch. I was also short on pepper so I used half red and half yellow.
|