Kale and Chickpea Soup with Sweet Potato Samosas

1 hr

4 Servings

Kale and Chickpea Soup with Sweet Potato Samosas

Equipment

Knife, chopping board, saucepan, baking tray with parchment, scissors and pastry brush

Steps

For the soup:

  • Chop onion, fry on medium heat with coconut/ olive oil until translucent

  • Add cumin, cinnamon, fenugreek and nigella seeds. 
Grate ginger, garlic, and turmeric (if using fresh). Add these to the pan, along with the lentils and stir for 1 minute, then add the boiled water, and veg stock

  • Allow to come to boil, then turn down to simmer for 15- 20 mins

  • At this point, take out half the soup and blend or mash until smooth

  • Return to the pan and add the greens, chopped tomatoes, and chickpeas

  • Cook for further 7 minutes, then remove from heat

  • Stir in coriander, squeeze over with lemon or lime and swirl in a spoon of yoghurt (if you fancy it)

  • Season with salt and pepper and enjoy

For the samosas:

  • Preheat oven to 180 Deg C

  • Chop and fry the onion with spices and sweet potato

  • Add the peas

  • Cut filo sheets in half, or thirds lengthwise

  • Brush with oil on both sides of pastry

  • In top corner, add 1 tbsp filling

  • fold over the open edge of the pastry to create a samosa shape

  • Sprinke with nigella seeds and place on baking tray

  • cook for 20 mins, or until lightly toasted

Ingredients

For the Soup:

1 onion

1tsp olive/ coconut oil

2 garlic cloves

a thumb size of fresh ginger

2 tsp turmeric powder/ thumb size if the fresh root

1tsp cumin seeds

1/2 tsp cinnamon

1/2 tsp nigella seeds (optional)

1/2 tsp fenugreek seeds (optional)

200g red lentils

2 tsp veg stock powder (I use marigold boullion)

1 handful coriander chopped

2 handfuls spring greens/ kale, shredded finely

I/2 tin chickpeas

4 chopped tomatoes

1 lemon or lime


For the Samosas

1 pack filo pastry (250g)

1 onion

200g sweet potatoes, or white potatoes

50g peas

1 tsp curry powder