Golden Chickpea and Lemon Soup with Sticky Shallots (V) from Bold Beans

By Erin Brown
Related Categories: Cookbook Confidential

“This is the sort of warming, bolstering bowl that carries you through the coldest days of the year. Generous servings of ginger and fresh turmeric give warmth to the base, while the juicy squirts of lemon and generous handfuls of herbs provide freshness to finish.” Amelia Christie-Miller, author of Bold Beans

5 banana shallots, finely sliced

5 tablespoons olive oil

3 garlic cloves, finely grated

7.5cm (3in) piece of fresh ginger, finely grated

5cm (2in) piece of fresh turmeric, finely grated (or 1 teaspoon ground turmeric)

700g (1lb 9oz) jar chickpeas, or 1 Chickpea Base (page 184 of Bold Beans)

400ml (14fl oz) can full-fat coconut milk

400ml (14fl oz) veg stock or water

Juice of 1 lemon

Sea salt and freshly ground black pepper

To serve

Natural yogurt or coconut yogurt

1 lemon, zested and cut into wedges

4 large handfuls of soft herbs (roughly

10g/¼oz each), such as parsley, coriander, mint or dill, leaves picked

Add the sliced shallots, olive oil and a really good pinch of salt to a cold, heavy-based saucepan. Set over a low–medium heat and cook, stirring regularly, for 20 minutes until deeply golden and sticky. Reduce the heat if needed and stir constantly for the last 5 minutes, as they can turn quite quickly.

Once the shallots are golden and sticky, scoop out half and transfer to a plate lined with paper towels.

Add the garlic, ginger and turmeric to the remaining shallots in the pan and fry for 1 minute, then add the chickpeas (including all their bean stock), along with the coconut milk and veg stock or water. Bring to a lively simmer and cook for 10 minutes until slightly thickened.

Stir through the lemon juice, season to taste and spoon into bowls. Serve topped with a dollop of yogurt, the reserved shallots, the lemon zest and soft herb, with lemon wedges on the side for squeezing.