A bowl of piping hot vegetable soup and toast for lunch on this chilly, drizzly day.
I did this in the #instantpot
for fifteen minutes, but you could do it in a regular saucepan in forty five.
I sautéed a big onion, two carrots and three ribs of celery, all chopped, with a two ounce tin of anchovies in oil until the veg began to soften. Then I added five cups of cooked chickpeas left over from last night, a thirteen ounce carton of chopped tomatoes, a bay leaf, and a teaspoon each of dried oregano and ground cumin. I covered the lot with water, gave it a stir and let it cook...
I dished it up over a handful of arugula in each bowl, finished it with a splash of olive oil and a few good grinds of black pepper and stuck a bit of toast down the side... #simple #tasty #tweet