This creamy and delicious chickpea soup is a favourite. The coconut milk makes it very rich and satisfying, and the combination of spices gives a complex flavour.
I originally snagged the recipe online, though I’m not sure from where. It was called “Rudi’s Soup”, and all I can say is, Thanks, Rudi, for concocting such a fabulous belly-warming delight.
The ingredients list may look long, but it’s mostly spices.
If you’re starting with dried chickpeas, use 110g (generous 1/2 cup), soaked overnight and cooked until tender. Or use a 400g / 14oz tin, drained & rinsed.
Creamy coconut chickpea soup
|1 tablepoon||rapeseed oil (canola oil)||1 tablepoon|
|1/2 teaspoon||whole cumin seeds||1/2 teaspoon|
|2||whole green caramoms||2|
|60g||chopped onions||1/2 cup|
|1 tablespoon||minced garlic||1 tablespoon|
|1/2 tablespoon||grated fresh ginger||1/2 tablespoon|
|1/2 teaspoon||turmeric||1/2 teaspoon|
|1/2 teaspoon||ground coriander||1/2 teaspoon|
|1/2 teaspoon||ground cumin||1/2 teaspoon|
|1/4 teaspoon||paprika||1/4 teaspoon|
|1/8 teaspoon||freshly ground pepper||1/8 teaspoon|
|240g||cooked chickpeas||1-1/2 cups|
|150g||diced fresh tomatoes||3/4 cup|
|250ml||vegetable stock or bouillon||1 cup|
|200ml||coconut milk||6-1/2 ounces|
|(or 50g sachet creamed coconut
plus water to equal 200ml)
|salt to taste|
|chopped fresh coriander (cilantro)
1. Heat oil in a heavy saucepan over low heat. Add cumin seeds, bay leaf, cardamoms and clove. When the seeds begin to crack, add the chopped onions and saute until golden brown, about five minutes. Stir in the garlic and ginger. Saute for one minute. Remove and discard bay leaf.
2. Add turmeric, coriander, cumin powder, paprika, pepper and pinch of ground cayenne pepper. Be careful not to burn the spices!
3. Add chickpeas to the saucepan. Add diced tomatoes, vegetable stock and salt to taste. Simmer, partially covered, on low heat for half an hour.
4. Remove half the chickpeas from the saucepan, and blenderise with the coconut milk until smooth. Pour the blended mixture back into the pan simmer an additional 15 to 20 minutes. Adjust seasoning with salt to taste. Serve hot, with chopped cilantro leaves as a garnish.
Makes two servings.