Broccoli and mint soup with spicy fried chickpeas from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 76) by Hetty Lui McKinnon

  • lemons
  • broccoli
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute brown onions for eschalots, and cooked cannellini beans for cooked chickpeas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown onions for eschalots, and cooked cannellini beans for cooked chickpeas.

  • babyfork on March 16, 2025

    I made this quite a while ago, so the details are a bit fuzzy, but I think I followed the recipe pretty closely. I do remember thinking that making the spicy fried chickpeas were hard on the lungs and not worth the trouble. Had to open the doors and windows and turn on all the fans in the kitchen! They do kind of make the dish, though! I just defrosted the last of the soup and ate it, so that's fresh in my mind at least. It's earthy and minty, but I think I'd rather just have minty pea soup instead. I'm giving this four stars because, as made, it is good, but I don't think I'd bother with it again.

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