Middle_Eastern
Middle Eastern - Soups and Broths
Imam Bayildi Shorba / Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 3 tbsp olive oil
- • 2 aubergines, cut into small cubes
- • 1 onion, sliced
- • 3 cloves garlic, sliced
- • 400g tinned tomatoes, crushed
- • 150g cooked chickpeas
- • 1 tsp ground cumin
- • 1.2 litres vegetable stock
- • 1 lemon, juiced
Preparation Steps
1
Phase 1
Heat 2 tablespoons of the olive oil in a pot over medium heat and fry the aubergine for 8 minutes until golden, then set aside.
2
Phase 2
Add the onion and garlic to the pot and cook for 5 minutes until soft.
3
Phase 3
Return the aubergine with the tomatoes, cumin, and stock and simmer for 25 minutes.
4
Phase 4
Stir in the chickpeas and simmer for 5 minutes more.
5
Phase 5
Stir in the lemon juice and remaining olive oil, season with salt, and serve warm.