Makes approx. 2.2Ltr (4pt) Suggested serving size is a 100g portion Ingredients 40g (2 scoops) MAGGI Vegetable Bouillon Paste 1.7Ltr (3pt) boiling water 1tbsp sunfl ower oil 300g (10½oz) fi nely chopped onion 2 cloves garlic, crushed 2tbsp mild curry paste 300g (10½oz) thinly sliced white mushrooms 70g (2½oz) basmati rice 480g (1lb 1oz) rinsed and drained, canned chickpeas 400g (14oz) MAGGI Multi-Use Tomato Sauce 200g (7oz) roughly chopped young leaf spinach freshly ground black pepper small handful freshly chopped coriander
Method In a large jug, make the stock by dissolving the bouillon in the boiling water. Heat oil in a large saucepan and cook the onion, garlic and curry paste until tender. Add the mushrooms and cook for a few minutes. Rinse the rice well and add to pan along with the stock, chickpeas and tomato sauce. Bring to the boil and simmer for 10 minutes. Stir in the spinach, season with pepper and serve with fresh coriander. Tip: This recipe is gluten free and vegetarian. Naan bread is the perfect partner to this spicy soup to add extra carbohydrate. Add a little water or prepared bouillon to the soup if it becomes thick on standing. This recipe can be made spicier by using a medium or hot curry paste. This recipe if from Nestle Professional Maggi menu solutions