Serves 4
30 minutes
INGREDIENTS
Onion, white 1
Garlic 2 cloves
Ginger 1 thumb
Lemongrass 2
Chilli powder 1 tbsp + 1 tsp
Cumin 1 tbsp + 1 tsp
Ground coriander 1 tbsp
Turmeric 1/2 tsp
White wine vinegar 1 tbsp
Chopped tomato 400ml can
Vegetable stock 500ml
Coconut milk 400ml can
Chickpeas 1 can
Coriander to garnish
METHOD
Heat some oil in a large pan. Slice the onion into thin strips and add to the oil when hot. Fry until soft and translucent.
Crush the garlic, grate the ginger and add both to the pan, stirring well for another 2 minutes.
Chop the lemongrass finely then add to the pan with all the spices (leaving 1 tsp of chilli and 1 tsp cumin for later), stirring well for another 2 minutes.
Add the white wine vinegar and cook for a further minute before adding the chopped tomatoes and vegetable stock. Let it bubble for 10 minutes.
Add in the coconut milk, and 2/3 of the drained chickpeas. Simmer for another 15 minutes.
Pour into a blender and whizz up. When smooth, pour back into the large pan and season to taste (it can take a lot of salt!)
Put back on a gentle heat and allow to bubble away.
Meanwhile, take the remaining chickpeas and toss them in a bowl with some salt, pepper, oil, and the remaining chilli powder and cumin. Heat a frying pan and fry the chickpeas for about 5 minutes.
Tip the whole chickpeas into the soup then serve into bowls, garnishing with coriander
Eat and enjoy!