Soup

Ingredients

50 g butter
2 tbsp olive oil
1⅕ kg onions, sliced
250 g tomato passata
30 g fresh coriander, chopped
1 can chickpeas
1½ litres chicken stock
1 tbsp coriander seeds
2 tsp cumin seeds
2 whole cloves
1 8 pods cardamom, shells discarded and seeds reserved
½ tsp fenugreek seeds
½ tsp ground turmeric
1¾ tsp salt

Method

Cook 1⅕ kg onions, sliced in 50 g butter and 2 tbsp olive oil
Toast, grind, and mix spices
Add spice mix and 250 g tomato passata, cook 5 mins
Add 1½ litres chicken stock and 1 can chickpeas
Add 1¾ tsp salt and pepper
Cook 30 minutes

Toast

Ingredients

220 g mature cheddar, roughly grated
10 g fresh coriander, roughly chopped
1 clove garlic, crushed
6 slices sourdough, cut about 2cm thick
15 g butter, softened at room temperature
1 tbsp mustard

Method