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Cooking time

Prep: 45 minutes Cook: 1 hour and 20 minutes plus 1 hour chilling for the fondants

Skill level

More effort

Servings

Serves 4

Moroccan Chickpea Soup, Creamy Veggie Korma and Chocolate Fondant with a Cherry Sauce

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Ingredients

Chickpea Soup

  • 1 tbsp olive oil
  • 1 medium chopped onion
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic
  • 400g can chickpeas, rinsed and drained
  • 100g frozen broad beans
  • zest and juices 1/2 lemon
  • large handful of coriander or parsley, and flatbread to serve

Veggie Korma

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 cardamom pods, bashed
  • 2 tsp each ground cumin and coriander
  • 1/2 tsp ground turmeric
  • 1 green chilli, deseeded and finely chopped
  • 1 crushed garlic clove
  • thumb-size piece of ginger, finely chopped
  • 800g mixed vegetables, carrots, cauliflower, potato, chopped
  • 300g hot vegetable stock
  • 200g frozen peas
  • 200ml yogurt
  • 2tbsp ground almonds
  • toasted flaked almonds, chopped coriander, basmati rice or naan bread to serve

Chocolate Fondants

  • 120g unsalted butter diced, plus 20g melted for greasing
  • 2 tbsp cocoa powder
  • 120g dark chocolate, broken into pieces
  • 2 eggs and 2 egg yolks
  • 120g caster sugar
  • 1 tbsp plain flour, sifted
  • clotted cream or vanilla ice cream to serve

Cherry Sauce

  • 700g cherries, tinned or from a jar
  • 50g caster sugar
  • 1 vanilla pod split
  • 3 tbsp cornflour

Method

  1. Chocolate Fondant Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.

  2. Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.

  3. Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.

  4. Veggie Korma Chop all the vegetables

  5. Veggie Korma Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

  6. Soup Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.

  7. Cherry Sauce To make the hot cherry sauce, mix the cherries, sugar and split vanilla pod with 500ml water in a saucepan. Bring to the boil, then reduce the heat and simmer for 15 minutes.

  8. Veggie Korma Add the stock, , and simmer for 10 mins.

  9. Soup Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

  10. Veggie Korma Add the peas cooking for 3 mins more until the veg are tender. Remove from the heat and stir through the yogurt and ground almonds, if using.

  11. Chocolate Fondants Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds.

  12. Veggie Korma Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

  13. Cherry Sauce Mix the cornflour with 3 tbsp cold water in a cup or small bowl. Slowly add it to the cherries until they thicken, stirring constantly, and season to taste with more sugar, if you want.

  14. Chocolate Fondants Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.

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