Khanyi Mlaba
These spicy one-bowl dishes take midweek entertaining to a new level.
(Serves 6)
INGREDIENTS
FOR THE CORIANDER PESTO
80ml olive oil
10 fresh sage leaves
30ml fresh coriander
leaves, chopped
1 cup kale or spinach
leaves, chopped
40ml shelled pistachio or macadamia nuts, dry roasted
60ml Parmesan cheese,
finely grated
salt and freshly milled black pepper, to taste
YOU MIGHT ALSO LIKE: SPICY ROASTED TOMATO SOUP WITH PESTO
FOR THE CHICKPEA SOUP
45ml olive oil
1 onion, chopped
2 cloves garlic, crushed
1 large carrot, peeled
and chopped
10ml ground coriander
10–15ml harissa paste
500g butternut, cubed
1 (410g) can tomatoes, diced
15ml tomato paste
2 (410g) cans chickpeas, rinsed and drained
750ml vegetable or
chicken stock
TO SERVE
5ml oil
5ml paprika
80ml chickpeas (reserved from above)
ALSO TRY: BUTTERNUT AND GINGER SOUP WITH GARAM MASALA DRIZZLE
METHOD
1. To make the coriander pesto, heat 30ml of the oil in a pan and fry the sage for 30 seconds or until crispy.
2. Place the remaining oil, coriander, kale or spinach, roasted nuts and Parmesan cheese in a food processor and blend well.
3. Add the fried sage, season to taste and blend briefly.
4. Cover and refrigerate until required.
5. To make the chickpea soup, heat the oil in a pan and gently fry the onion and garlic. Add the carrot and simmer, covered, for 5 minutes.
6. Stir in the coriander and harissa paste and cook for a minute.
7. Add the remaining ingredients (reserving 80ml chickpeas for garnish) and simmer for 30–35 minutes, or until the vegetables are tender.
8. Allow to cool. Using a handheld blender or food processor, blend until as smooth as desired.
9. To serve, heat the oil in a pan and fry the paprika and reserved chickpeas.
10. Reheat the soup and serve with a spoonful of pesto, some of the fried chickpeas and dukkah breadsticks.
