A spicy, smoky soup made from your Sausage Gochujang Ragù batch and chickpeas for a super speedy and comforting midweek dinner.
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Serves
2
Chickpea
Chicken Stock
Sourdough
Garlic Granules
Fresh Chive
Olive Oil
Salt
Black Pepper
Serves
2
Chickpea
Chicken Stock
Sourdough
Garlic Granules
Fresh Chive
Olive Oil
Salt
Black Pepper
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Step 1.
Before you begin, make the Sausage Gochujang Ragù batch recipe.
Step 2.
Heat the oven to 200°C. Tip the ragù into a saucepan and set over a medium heat. Stir in the drained chickpeas and stock, then bring to a simmer. Cook for 10–15 mins until slightly thickened.
Step 3.
Scoop out roughly a quarter of the soup and blitz until smooth using a blender or stick blender. Pour it back into the pan and stir through. This makes the soup extra creamy while keeping some chunky texture.
Step 4.
While the soup simmers, tear the sourdough into bite-sized chunks. Toss with a drizzle of olive oil, garlic granules, salt and black pepper. Spread out on a tray and bake for 12–15 mins until golden and crisp.
Step 5.
Finely chop the chives, and then ladle the soup into bowls. Top with the crunchy garlic croutons and a scattering of chives to finish.
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