CURRIED CHICK PEA WITH TOMATOES, GINGER AND CILANTRO

I got this great soup recipe from Gayle at skating. She is my new soup sensei.

Ingredients:

8 c. vegetable stock
2 T. vegetable oil
1 onion, finely diced
2 bay leaves
8 garlic cloves
2 T. minced ginger
2 jalapeno peppers, seeded
1 red pepper
6 ripe tomatoes
1 t. each, cumin seed, coriander seed, paprika, garam masala
1/4 t. cracked pepper
1/8 t. turmeric
3 c. canned chick peas
1/4 c. prepared mango chutney
1/2 can coconut milk
1/2 bunch cilantro, minced

*1* Heat the oil in a coup pot and add onion, 1 tsp salt and bay leaves.
Saute 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 puree. Set aside.

*2* Next, grind the cumin and corianer seeds. Add these and all remaining
spices to the
sauteed onions and continue cooking and stirring for 5
minutes. Add the vegetable puree and another teaspoon of salt and simmer
until small blobs of oil pool on the surface. Add the chick peas and stock
and bring to a simmer. Cook several minutes, then add the chutney and
coconut milk. Using a potato masher, gently mash the chick peas against the
bottom of the pot to beak them up slightly and thicken the soup. Simmer and
season to taste with salt and cracked pepper. Add chopped cilantro just
before serving.

Serves 8

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Filed under Recipes, Soups

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