Curried Beef and Chickpea Soup

Name: Curried Beef and Chickpea Soup with Naan Bread
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 240 British Beef Mince; 1 Bell Pepper; 1 Garlic Clove**; ½ Green Chilli; 1 Spring Onion; 1 Chickpeas; 1 North Indian Style Spice Mix; 1 Tomato Passata; 1 Beef Stock Powder; 2 Plain Naans; 75 Greek Style Natural Yoghurt; 400 Water

with Naan Bread

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Looking for a quick and tasty midweek dinner option? Try cooking up our Curried Beef & Chickpea Soup With Naan in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Spicy

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

Bell Pepper

(May contain traces of: Celery)

Garlic Clove**

Green Chilli

Spring Onion

Chickpeas

North Indian Style Spice Mix

Tomato Passata

Beef Stock Powder

Plain Naans

(Contains: Milk, Cereals containing gluten)

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

400

Water

Nutritional information

Energy (kcal)792 kcal

Energy (kJ)3312 kJ

Fat29.5 g

of which saturates10.8 g

Carbohydrate82.5 g

of which sugars14.1 g

Protein43.8 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Garlic Press

•Knife

•Sieve

•Potato Masher

•Baking Tray

•Bowl

Instructions

Preheat your oven to 150°C. Heat a splash of oil in a large saucepan on medium-high heat. When hot, add the mince and cook until browned, 5-6 mins. Break the meat up with a spoon as it cooks.

Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Trim the spring onion then slice thinly. Once the beef is browned, stir the chopped pepper into the beef.

Cook the pepper with the beef until softened, 3-4 mins. Meanwhile, drain and rinse the chickpeas, crush half with a fork or potato masher in a bowl. Lower the heat to medium and add the garlic and curry powder. Stir and cook for a minute then stir in the passata, beef stock powder, water (see ingredients for amount).

Stir in both the crushed and whole chickpeas. Tip: They will help thicken up the soup. Bring the soup up to the boil then lower the heat and simmer, uncovered until the its a soupy consistency, 6-7 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.

Whilst the soup simmers away, pop the naan breads into the oven to warm through, 3-4 mins. Do any washing up while you have time.

When the soup is ready, season to taste with salt and pepper. Slice the naan breads into 2cm wide strips. Share the soup between your bowls and top with a dollop of Greek yoghurt. Finish with a sprinkle of spring onion and green chilli for those who like some extra heat! Serve the naan bread strips along side for dipping. Enjoy!