Last week, I had dear friends over for lunch.
Generally, I love making my own food when I have people over so the day before the visit I rushed into Tesco’s before school pick up and lifted off the shelf a pack of what I thought were split lentils and thought no more of it.
After dinner that evening, I decided to make a start on my soup and placed about 300 grams of my pulses with half a pack of cut up veggies and a cube of chicken Knorr in a pot to boil.
It usually takes less than half an hour for lentils to boil but when I checked, my pulses were nowhere ready. That is because…they were split chickpeas!
You will not blame me as according to the picture below, lentils and split chickpeas can look quite similar. They do even more suspiciously so when you are in a hurry and plan a nice soup for friends the following day, haha!
Anyway, once the realisation settled in, I had to decide what to do, carry on with an experimental chickpea soup or start everything from scratch the following morning.
I went with the former option, as I thought mistakes can sometimes turn into delicious discoveries and I was right!
Since my chickpeas were taking forever to boil, I decided to transfer them into my slow cooker. I had planned on an Indian lentil soup and I had added half a teaspoon of Indian curry powder, some ground turmeric and a dusting of ground coriander but the flavour just wasn’t coming through as I wanted it so,
in desperation in a struck of inspiration, I decided to add a packet of ready made Holy Cow sauce I had in the house.
The game changed completely once the sauce went in as the flavours of the sauce started to work on the chickpeas and infused everything beautifully in the slow cooker.
I turned my soup off when I went to bed (it had been in the slow cooker for about an hour, on slow) and in the morning, added a can of coconut milk into it. Once the chickpeas felt cooked, I processed them into a paste. The coconut milk made everything feel less like a sauce and more like a soup, as intended, and added even more flavour to the mix.
I did let it simmer gently on low for another hour or so in the slow cooker and served it with crusty bread and sandwiches and got a lot of praise for it!
So, here is my “mistake soup” which turned out as a success in the end! It is very filling, healthy and flavoursome and very cheap to make too! I got both my Holy Cow and my coconut milk from Home Bargains for less than £1 each and the chickpeas were around £1 in Tesco’s for a big one kilo bag.
Have you ever made chickpea soup and do you like the flavour? What other “mistakes” have you made in the kitchen that lead to tasty meals?
Dislaimer: the guys at Knorr sent me a bunch of tasty cubes the other week but the opinions expressed in this blog post are all my own. For more soup inspiration, do check their recipe section.