1 onion, roughly chopped
a couple of cloves of garlic, peeled and sliced
a good dollop of olive oil
½ teaspoon cayenne pepper
½ teaspoon Hungarian paprika
2 tins good quality whole peeled tomatoes
8 ripe tomatoes, quartered (skin and all)
1 tin chickpeas
1 tin sugar beans
1 tin butter beans
a bunch of spinach, stems removed and finely chopped
500ml Bulgarian yoghurt
freshly ground black pepper
Maldon sea salt
a small handful of chopped fresh basil
In a deep pot, fry the onions and garlic in the olive oil until they’re translucent. Add the cayenne pepper and paprika, give it a good stir and then add the tins of whole peeled tomatoes, the roughly chopped fresh tomatoes and the juice from the three tins of beans. Simmer on a low heat until the fresh tomatoes disintegrate, then add the beans and simmer for a further 5 minutes.
Put a small layer of spinach in the bottom of the soup bowl, ladle over the soup, and crown with two tablespoons of yoghurt. Flavour with freshly ground pepper, Maldon sea salt and fresh basil. Eat immediately with slices of toasty ciabatta.
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