One of my daughters declared this soup Hall of Fame! I was flattered. More so, I was just grateful for another vegan recipe we can repeat to please everyone. I made some salmon and steamed brocolli for those of us who like something a little more hearty.
Note: Once again, for a gourmet-looking photo, see The Minimalist Baker.
curried chickpea soup (the minimalist baker)
2 tablespoons oil
1 cup diced onion
2 tablespoons fresh ginger, minced (I used 1 teaspoon dried)
1/4 teaspoon red pepper flakes
2 teaspoons garlic, minced
2 cans (15 ounces each) chickpeas, drained
1/2 teapsoon salt
2 tablespoons curry powder
2 cans light coconut milk
1 cup vegetable broth
1-2 teaspoons honey
1-2 tablespoons lime juice
Heat a large pot over medium heat. Add oil, onion, ginger and red pepper flakes. Saute 2-3 minutes, stirring frequently. Add garlic and saute for 2 minutes. Add chickpeas, salt and curry powder. Saute on medium-low for 5 minutes to slightly brown the chickpeas. Add coconut milk and vegetable broth and stir to combine. Bring back to a simmer over medium heat then reduce heat to low and simmer uncovered for 10-15 minutes. Add honey and lime juice. Adjust the flavor if needed. Serve hot.