When I was a little girl I wouldn’t touch a cookery book without pictures – I had to be able to see what I was going to cook in order to be inspired. Nowadays, I’m the opposite and I get rather fed up with bad value tomes that seem rather short on recipes and rather full of smarmy pictures of celebrity chefs cooing over their own food. Also, I once worked for a design agency and I know some of the tricks food stylists use, (super glue, waterproof spray, soap!!!) mean that you couldn’t actually eat any of the food photographed for recipe books. That’s why I don’t beat myself up too much about the photos for this blog, even if it does sometimes look a bit like dog food, it is actually edible.
Some of my dearest cookery books have no pictures whatsoever, like Lindsey Bareham’s wonderful book ‘A Celebration of Soup’. It’s more like a soup manual really with so many recipes that I’m not sure I could ever cook them all. We’ve taken to annotating the ones we’ve tried so that we don’t lose track. Here’s the annotation for this one in my husband’s hand.
This is one of my favourite soups from the book, it has a really clean flavour and the surprise fried egg makes it seem more like a proper meal than just a bowl of soup. I’ve simplified the original recipe to use a can of chickpeas rather than dried so it takes no time at all to make.
Chickpea soup with fried eggs
Serves 2 as a main course
1 400g can of chickpeas in water
2 tablespoons of olive oil
1 medium onion finely chopped
2 cloves of garlic crushed and chopped
A good handful of mint leaves finely chopped
350ml chicken stock
Salt and pepper
2 tablespoons of lemon juice
Heat the olive oil in a large pan and sweat the onion and garlic over a medium heat until soft. Add the whole tin of chick peas to the pan without draining and simmer for 5 minutes. Transfer to a blender, add the mint and stock, then purée well until smooth. Pour back into the pan and season with the lemon juice and a generous amount of salt and pepper.
When you are ready to serve fry one egg for each person in some olive oil and slip the egg into each soup bowl. The egg doesn’t have to be completely cooked on top as it will continue to cook in the soup.
I like to serve this with tahini flat bread. Make plain pizza bread (as in my post ‘Basic pizza dough and two ways to use it for a Saturday night tea’) but replace the olive oil with tahini.