SA Garden and Home

Bowled OVER

SPICY CHICKPEA SOUP WITH CORIANDER PESTO AND DUKKAH BREADSTICKS

(Serves 6)

FOR THE CORIANDER PESTO

80ml olive oil
10 fresh sage leaves
30ml fresh coriander leaves, chopped
1 cup kale or spinach leaves, chopped 40ml shelled pistachio or macadamia nuts, dry roasted
60ml Parmesan cheese, finely grated
salt and freshly

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