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Curried Chickpea Soup
8 c. vegetable stock
2 T. vegetable oil
1 onion, finely diced
2 t. Kosher salt
2 bay leaves
8 garlic cloves
3 T. minced ginger
2 jalapeno peppers, seeded
1 red pepper
6 tomatoes
1 t. cumin seed
1 t. coriander seed
1 t. paprika
1 t. garam masala
1/4 t. ground black pepper
1/8 t. turmeric
3 c. canned chickpeas, drained and rinsed
1/4 prepared mango chutney
1/2 can coconut milk
1/2 bunch cilantro, chopped
Heat the oil in a soup pot and add onion, 1 t. salt and bay leaves. Sauté until the onions are soft and golden. Meanwhile, place the garlic, ginger, jalapenos, pepper and tomatoes in a food processor and pulse until the vegetables form a rough purée. Set aside.
Grind the cumin and coriander seeds and add these and all remaining spices to the sautéed onions and continue cooking and stirring for 5 minutes. Add the vegetable purée and another teaspoon of salt and simmer slowly for a few minutes. Add the chickpeas and stock and bring to a simmer. Cook several minutes, then add the chutney and coconut milk. Using a potato masher, gently mash the chickpeas to break them up slightly and thicken the soup. Simmer and season to taste with salt and pepper. Add cilantro just before serving. Makes 8 servings.
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