Thursday, July 29, 2010

Cinnamon-spiced Chickpea and Vegetable Soup

Cinnamon, ginger and turmeric are a warming mix of spices to perfectly complement nutty chickpeas.

Serves 2-3

1 large onion chopped
1 cube vegetable stock
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp garlic ginger paste
½ tsp curry powder
1 carrot diced
1 celery diced
200g tomatoes chopped
1 large potato diced
200g chickpeas boiled or can
Fresh coriander leaves chopped for garnishing
½ tbsp lemon juice
Salt and pepper to taste
2 tbsp vegetable oil


Heat oil in a large pan sauté onion, garlic ginger paste for 2 minutes. When onion is soft add chopped tomatoes, turmeric, cinnamon, curry powder stir well until it forms a thick paste.

Add stock cube 1 bowl of water, carrots, celery and potatoes and bring to boil.

When soup is simmering and vegetable are cooked, add chickpeas, salt and pepper to taste. Turn off heat add lemon juice and mix well.

Ladle soup into the bowls, garnish with chopped coriander.

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