You may also like
Categories:
chickpeas onions ghee Red Chili Peppers cayenne pepper turmeric Coriander stock salt carrots potatoes green bell peppers tomatoes Coconut grated coconut milk lemon juice cilantro
Viewed: 21 - Published at: a year agoIngredients
- 1/2 cup chickpeas (garbanzo beans) dried
- 1 medium onions chopped
- 2 tablespoons ghee (clarified butter)
- 1 each red chili peppers whole
- 1 pinch cayenne pepper
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 4 cups stock
- 1 x salt to taste
- 1 medium carrots chopped
- 1 large potatoes cubed
- 1 each green bell peppers chopped
- 1 each tomatoes chopped
- 1/2 cup coconut grated
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 2 teaspoons cilantro
Method
- Soak, rinse and cook chick peas.
- Cook for 45 to 60 minutes until soft, depending on age of the peas.
- In a soup pot, saute the onions in the ghee for 5 minutes.
- Add chili, cayenne, turmeric andamp; coriander.
- Saute for 2 to 3 minutes, stirring.
- Add the stock and the vegetables.
- Simmer for 10 to 15 minutes.
- Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.
- Remove from heat and let cool for a few minutes.
- Blend well.
- Return to pot and add lemon juice and cilantro.
- The longer this soup sits, the better its flavour.
- Re-heat gently and serve.
