Serves 4
160g chickpeas, washed and soaked overnight
1 pint vegetable stock
400g can of chopped tomatoes
4 crushed garlic cloves
1 jalapeno pepper, seeds removed and sliced
2 tablespoons of minced ginger
1 onion, sliced
2 bay leaves
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon of ground coriander
1 teaspoon of chilli flakes
2 tablespoons of olive oil
Salt & pepper to taste
Some fresh coriander to serve
|
|
- Use a stock pot, heat the oil, then add the onion, for a minute gently fry, then add the garlic, jalapeno pepper, ginger, bay leaves and spices for a further minute
- Add the stock, chickpeas and tomatoes, salt & pepper, bring to the boil, then turn down the heat and simmer for 40 minutes
- Remove the bay leaves, use a blender or mash for your desired texture
- Garnish with the fresh coriander
Chickpea recipes are very sought after mainly because chickpeas are an excellent low fat source of protein & make you feel fuller for longer. Curry Soup Recipes I have to say are always my favourites, especially when not feeling 100% and not knowing what to eat, this is a winner for me, I hope you like it too.
|
