Whip up a thick and smoky spiced soup using just a couple of tins of black beans and some key store cupboard ingredients. A vibrant green chilli salsa and a dollop of sour cream gives it all the freshness you need.
Complete this Recipe Pack and use up all your ingredients with 2 more recipes from ‘Light & Zingy’, now live on Sidekick. You’ll also make Grilled Lemon Tofu with Jollof Cauliflower Rice and Baked Courgettes on Dill Chickpea Mash.
1. Fry it up
Peel, halve and finely chop 1 onion. Splash 2 tbsp of the oil into a medium saucepan and place it over a medium-high heat.
Once the oil begins to shimmer and loosen, tip in ¾ of the onion and a pinch of salt. Fry for 4-5 minutes, until soft in places. Peel and crush 2 cloves of the garlic while you wait.
2. Add the spices
Once the onion is soft in places, chuck in the garlic, 1 tbsp of cumin and 1 tbsp of smoked paprika. Fry for a further 2-3 minutes, until fragrant.
3. Simmer down
Tip 2 400g tins of black beans into the pan – no need to drain them.
Chuck in 1 stock cube and 400ml of water, bring everything to a boil, then reduce the heat to medium-low. Simmer for 10-12 minutes, until the beans start to break up. Get on with the rest of the dish while you wait.
4. Make the salsa
Finely chop 15g of dill, 15g of coriander and 2 green chillies on your board from earlier.
Peel and finely grate over the remaining 1 clove of garlic, then finely grate over the zest from 1 lime and squeeze over its juice.
Drizzle over the remaining 1 tbsp of oil, season with a generous pinch of salt and add the reserved onion from earlier.
Mince everything together on the board like you might chop herbs, until you reach a coarse, pesto-like consistency.
5. Mash it up
Once the beans are ready, use a potato masher to mash everything together to a rustic, soup-like texture. Loosen with a splash of warm water if necessary.
6. Serve it up
Divide the soup between bowls and top with the salsa and 75ml of sour cream. Serve.
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