Chef V's Curry Chickpea Soup:
- Chef Victoria
- Jul 9, 2016
- 1 min read
Serving 6-8
Ingredients:
3 Tablespoons vegetable oil
1 large cooking onion, diced.
10 garlic cloves, minced (diced)
3 Tablespoons of minced fresh ginger
3-4 carrots chopped
5 cups diced Tomato (canned)
1-2 cans chickpeas rinsed and drained.
Spices:
1 Tablespoon Cumin
1 teaspoon coriander
2 teaspoons cayenne pepper
3 Tablespoon curry powder
1 teaspoon garam masala
1 teaspoon black pepper
Salt to taste
6 cups vegetable stock (powder)
Directions:
Heat oil in a large pot, add onions until soft, then ginger and garlic. Allow to sauté for 30-40 seconds.
Add carrots and let cook for a 2 minutes. Add spices and cook until it becomes aromatic. Add tomatoes, chickpeas and vegetable stock. Simmer for 25 minutes until chickpeas are soft, blend with hand blender until a smooth creamy consistency is achieved. Taste and adjust seasoning to your liking. Serve!
Want to really impress your guests? Chef Victoria suggests adding cilantro or scallions for garnish.
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