Recipe for Chickpea, Cherry Tomato and Rice Noodle Soup

Ingrediants:

2 garlic cloves, finely chopped1 tsp finely chopped red chilli

1 tbsp finely chopped ginger

1 small red pepper, finely chopped

½ small leek, finely chopped

100g button mushrooms, very finely slice

Juice of 2 large limes

750ml boiling water

1 x 10g gluten free vegetable stock cube

50g rice noodles

100ml coconut milk

150g canned chickpeas, well rinsed

12 cherry tomatoes, quartered

4 tbsp chopped fresh coriander

50g iceberg lettuce, finely shredded

Salt and freshly ground black pepper

Place the garlic, chilli, ginger, pepper, leek, mushrooms, lime juice, water and crumbled stock cube in a large saucepan and bring to the boil. Turn down the heat, and simmer for 10 minutes. Meanwhile, place the rice noodles in a large bowl and cover with boiling water. Leave for 10 minutes to soften, and then drain well.

Add the coconut milk to the mushroom stock, bring back to the boil and season to taste. Add the chickpeas and warm through.

Evenly divide the cooked noodles, cherry tomatoes, coriander and lettuce between four bowls. Then ladle in the hot soup and serve.