Welcome to the second installment of Soups Soups Soups! Three of my favorite c’s are in this soup (and in it’s name): coconut milk, curry, and chickpeas!
Part of this project, besides the deeply dipping thermometer (it’s going to drop to -4 degrees, here in Nashville, this week), is my desire to begin using all of the wonderful ingredients in my pantry! I spent a lot of time in the fall, stocking up my pantry for the long winter. I, therefore, have all kinds of dried legumes, canned goods, spice mixes, grains, and the like. This recipe utilizes several canned goods. I’m sure that it would only be better if you cooked dried chickpeas in no-salt veggie broth and fresh tomato; however, I went into the cabinet for this one.
Also, I made this soup savory, if you want it sweeter, I recommend adding carrot or sweet potato.
Coconut Curry Chickpea Soup
- 1 T whole garam masala (if not using whole, add 1 t of powdered garam masala to the spice mix, below)
- 2 T canola oil
- 1 medium onion, diced
- 1 1/2 t sea salt
- 2 veggie bullion cubes (I use no-salt by Rapunzel)
- spice mix: 1/2 t turmeric, 1/2 t fresh ground black pepper, 1/2 t cayenne
- 1 canned diced tomatos
- 2 cans chickpeas
- 3 c water
- 1 can light coconut milk
- 2 large bay leaf
- fresh ginger (about 1 inch or more, sliced in thick slices)
- crushed roasted peanuts
- Heat your stockpot or cast iron dutch oven on medium to medium-high heat, and dry toast the whole garam masala until it just becomes fragrant.
- Add the masala to your mortal and crack with the pestle (not looking for ground, here–and enjoy how delicious this smells!). Add the cracked masala to a rounded piece of cloth or an empty tea back, and close (making a sachet).
- Into the dutch oven, add the oil, onion, salt, and spice mix, and cook until the onion just becomes translucent.
- Add tomato (with juice) and bullion, and cook until bubbling and when tomato juice starts to thicken.
- Add drained and rinsed chickpeas, and cook for another 5 minutes, until heated through and the chickpeas begin to pick up color from the tomato and spices.
- Add water, coconut milk, spice sachet, bay leaf, and fresh ginger, and bring up to a strong simmer. Cook for 15 minutes or more, until the soup begins to thicken, again.
- Taste and adjust seasonings as you desire. If you want a sweeter soup, puree 1 1/2 cups chopped or baby carrots with 1/2 c water, and add to the soup. Cook until the carrot dissolves.
- To serve: add a large handful of spinach to a bowl and ladle the hot soup directly onto the spinach. Top with crushed peanuts.