Chickpea and curry soup

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Ingredients

  • 2 tablespoons of oil
  • 400 g canned chopped tomatoes
  • 1 pinch of mixed herbs
  • 400 g canned chickpeas, drained
  • 1 tablespoon minced garlic
  • 2 teaspoons ground turmeric
  • 1 teaspoon of chili powder
  • 3 teaspoons of dried coriander
  • 4 teaspoons of ground cumin
  • 1 chopped onion
  • 1/2 sweet potato, peeled
  • 1/2 cauliflower
  • 2 carrots cut lengthwise
  • 1/4 cup frozen peas
  • 2 1/2 cups Massel * Vegetable broth
  • 1 Greek yogurt * to serve

Method

  1. Heat the oil in the pan, add the onion and garlic, cook until smooth.

  2. Add spices, turmeric, chili, coriander, and cumin, cook for 2 minutes, until fragrant.

  3. Add broth, sweet potato, and carrots, boil, cover, and cook for 20 minutes, stirring occasionally, until sweet potato is tender.

  4. Add cauliflower, cook for another 5 minutes.

  5. Combine frozen chickpeas and peas, cover for 5 more minutes.

  6. Serve with a good tablespoon of Greek yogurt.

Notes

If you like the sound of this recipe, you may also be interested in this chickpea and lentil curry.

CurryChickpeasSoup

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