Description
A delicious, soup that utilizes leftover odds and ends in your kitchen.
Ingredients
Scale
- 4 cups chicken or vegetable stock
- 1 can chickpeas (400g/14oz), drained
- 1–2 tablespoons soy sauce
- 3–4 eggs, whisked
- 4 green onions, or to avoid leftovers, omit and replace with a bunch of chives chopped.
Instructions
- Bring chickpeas and stock to the boil in a medium saucepan. Simmer for a few minutes. Season with soy sauce.
- Turn the heat as low as possible. Slowly pour eggs into the soup in a fine stream, while stirring the soup constantly so you get lovely fine ribbons of egg.
- Remove from the heat and serve with green onions.
- Category: Main