Let's Cook with Meg and Ted

Curried chickpea soup

This recipe is adapted from one on Deb's cooking blog In My Kitchen. It's excellent warming winter food, full of spices, and the turmeric makes it a smile-inducing bright yellow colour.

olive oil
1 heaped teaspoon cumin seeds
2 fresh bay leaves
seeds from three green cardamom pods
2 cloves
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 thumb-sized piece of fresh ginger, peeled and finely chopped
1 teaspoon turmeric powder
1 heaped teaspoon coriander powder
1 heaped teaspoon cumin powder
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper (or to taste)
500 g cooked chickpeas (= 2 x 400g tins, drained)
2 cups vegetable stock
1.25 cups diced fresh plum tomatoes
1 cup coconut milk
1 large red capsicum, chopped into small pieces
1 large or 2 small zucchini, finely diced
salt and pepper to taste
chopped fresh coriander leaves to garnish
a squeeze of lime juice to taste (optional)

Over medium-high heat, warm the oil in a large saucepan, then add the cumin seeds, bay leaves, cardamom seeds and cloves. Stir until the seeds begin to pop, then add the onions and keep cooking until they are soft and golden. Lower the heat a little and add the garlic and ginger, cook for 1 minute, then add the turmeric, coriander and cumin powder, paprika, and cayenne pepper. Directly afterwards, add the chickpeas, vegetable stock and diced tomatoes. Simmer uncovered over low heat for 30 minutes.

Remove about half the chickpeas from the pot, and blend them in a mixer with the coconut milk until smooth. Return this mixture to the pot and stir in. Add the chopped capsicum and zucchini and simmer for a further 20-30 minutes, or until the vegetables are tender. Season to taste, then serve with the chopped coriander leaves and perhaps a wedge of lime.

Serves 4.

23 December 2003

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