This dish was SUCH a delicious lunchbox and so warming for the winter! It was actually really easy to make! This was taken from a Jamie Oliver dish, but changed around to make it lunchbox appropriate!
Ingredients
3 spring onions, finely sliced + 5-6 more to top
3 shallots, finely sliced
1 chilli, finely sliced
Handful of coriander finely chopped
650g plum tomatoes, halved
325g cherry tomatoes, halved
1,200g chickpeas (one drained)
3 x sweet potato
1 tsp cumin
Tortillas
400g Feta Cheese
Bread Rolls
Coriander
Method
Gently fry the shallots, spring onions and chilli in a little oil for 5 minutes or so in a deep saucepan. Add the coriander and stir.
Add the tomatoes and stir for one minute. Add approx 2 litres of hot water to the pan, followed by the chickpeas and water of 2 of them.
Season and bring this to a simmer. Pop the lid on and leave it for 30 minutes or so.
Peel and slice the sweet potato into cubes, toss in some olive oil and 1 tsp cumin and roast in the oven for 30 minutes or so.
When the soup has simmered for the time. Take it off the heat and let it fully cool.
Slice the tortillas into triangles and place them with the rolls on a large baking tray and pop in the oven for about 5-10 minutes to crisp up.
To take this as a lunchbox I did the following:
- Spoon 2 ladlefuls of soup into a box and added a tablespoon of sweet potato wedges.
- Lay over some cling film tight and pop the lid on – this avoids spillages.
- In a separate Tupperware I created the accompaniments box. In this went a couple of tortilla slices, a bread roll, a tsp or 2 or chopped coriander, some spring onions and a knob of feta.
When it’s time for lunch, pop the soup in a bowl and heat in the microwave for 2 minutes. Sprinkle the spring onions, feta and coriander on top and serve with the tortillas and bread roll!
Enjoy!
Love, A x
Food with Alice 
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