Seasonal Recipes

Healing green tea and chickpea soup with garlic tortilla

2 cups vegetable or chicken stock
2 small carrots, sliced
1/2 stick celery, finely chopped
1/2 (14 oz) can chickpeas, drained + rinsed
1 tsp chopped basil
a handful kale, stems removed, thinly sliced
1 oz angel hair spaghetti, broken into short lengths
1 bag green tea
black pepperĀ 
1 wholemeal tortilla
1 small clove garlic, halved lengthways
coconut spray oil
sea salt

In a small pot bring the stock to the boil. Add the carrots, celery and chickpeas then cook for 8 minutes. Add the basil, kale and spaghetti then stir together and drop in the green tea bag. Cook for 5 minutes or until the noodles are cooked. Remove the tea bag, season the soup with black pepper and set aside to cool down a bit whilst you prep the tortilla.

Spray the tortilla with a light coating of coconut oil (or just brush some vegetable oil over the surface). Rub the cut side of the garlic clove over the tortilla and sprinkle with a pinch of salt. Place the tortilla in a hot, non-stick pan over a high heat and fry for 2-3 minutes with the oiled side face-down. Brush/spray the other side of the tortilla with oil and rub with garlic then flip it over and fry again for 2-3 minutes. Remove the hot tortilla from the pan and cut into triangles with a pair of scissors. Serve warm with the soup.

Source : Top With Cinnamon