Curried Chickpea Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside.
  • Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.
  • Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired.
  • I use a hand blender after mashing the chickpeas as we prefer a smoother texture.
Advertisement