Smoky roasted tomato and red pepper soup
The recipe Smoky roasted tomato and red pepper soup can be made in roughly 45 minutes. This gluten
Smoky chickpea pearl barley risotto
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 400g can chopped tomatoes
- 800ml vegetable stock
- 400g chickpeas, drained and rinsed
- 300g pearl barley, rinsed
- 2-3 tbsp chipotle paste (depending on how spicy you like it)
- 2 tbsp low-fat crème fraîche (or vegan crème fraîche)
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