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Chickpea Corn Porridge​

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featuring Chef Posa

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INGREDIENTS

METHOD

  • 1 onion, peeled and finely diced 

  • 2 sticks of celery, trimmed and finely chopped 

  • 2 carrots, peeled and diced 

  • 2 Irish Potatoes, boiled and cubed

  • 200g tin of chopped tomatoes 

  • 200g tin of chickpeas, drained 

  • 100g tin of sweetcorn

  • 1 cup vegetable stock 

  • Juice of 1/2 a lemon

  • 2 tablespoon vegetable oil

  • fresh coriander or parsley for garnish

  • 1 teaspoon cayenne pepper

  • Salt and black pepper

  • Chef Stone's Secret Spice™️

  1. Set a medium saucepan over medium heat, add oil

  2. Stir fry the onion, celery and carrots gently for 6 minutes or until softened.

  3. Add the remaining ingredients, except the coriander and/or parsley, stir well and put a lid on the pan, then simmer for 8 to 10 minutes over a low heat.

  4. Adjust the seasoning and serve in warmed bowls with fresh coriander and/parsley as a garnish and hot flat breads or pitta breads.

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