This soup is not very photogenic but I assure you it tastes great. (Also my fault for forgetting to take a shot before we filled our bowls!) This is another recipe from the Re-Bar Cookbook that I just tried for the first time this week. The broth was amazing – addictive really. I think anything with coconut milk, ginger, garlic and cilantro is a winner though. The only thing floating in the soup was the chick peas and some onion. So, yes, you do have to like chick peas to eat this soup. (My husband declined. He draws the line at chick peas in our house.)
Curried Chick Pea Soup
2 Tbsp olive oil
1 yellow onion, finely diced
2 tsp salt
2 bay leaves
8 garlic cloves
3 Tbsp minced ginger
2 jalapeño peppers, seeded
1 red pepper
6 ripe tomatoes
1 tsp cumin seed
1 tsp coriander seed
1 tsp paprika
1 tsp garam masala
1/4 tsp cracked black pepper
1/8 tsp tumeric
3 cups canned/cooked chickpeas
1/4 cup prepared mango chutney
1/2 can coconut milk
1/2 bunch cilantro, minced
Directions:
Heat the oil in a soup pot and add onion, 1 tsp salt and bay leaves. Sauté until onions are soft and golden. Meanwhile., places the garlic, ginger, peppers, and tomatoes in a food processor and pulse until the vegetables form a rough purée. Set aside. Note: What makes this soup so good is the purée!
Next, grind the cumin and coriander seeds. Add these and all remaining spices to the sautéed onions and continue cooking and stirring for 5 minutes. Add the vegetable purée and another tsp of salt and simmer until blobs of oil pool on the surface. Add the chick peas and vegetable broth and bring to a simmer. Cook several minutes, then add the chutney and coconut milk. Using a potato masher, gently mash the chick peas against the bottom of the pot to break them up slightly and thicken the soup. If this is something you don’t care about, don’t do it, as mashing the chick peas will cause their skins to come off, which many folks, including me and my kids don’t care for on their own. Simmer and season to taste with salt and cracked pepper. Add chopped cilantro just before serving.
Serve with warm whole wheat chapati or pita bread and a salad.
Serves 8.
Participating in linkys at Fight Back Friday at Food Renegade, Food on Friday at Ann Kroeker, Foodie Friday at Designs by Gollum, Food Revolution Friday at Notes from the Cookie Jar, Friday Food at Momtrends, Recipe Swap at Grocery Cart Challenge, Wholesome Whole Foods at Health Food Lover, Two for Tuesday at A Moderate Life, Tempt My Tummy Tuesday at Blessed With Grace, Real Foods Wednesday at Kelly The Kitchen Kop
If you have a vegetarian recipe or vegetarian-related food post I encourage you to participate in my linky. Vegan or vegetarian dishes or desserts are welcome. Dairy and eggs are fine, just no meat and no meat-based ingredients (like chicken broth). I respect everyone’s choice to eat meat, but I would like to keep my blog meat free. Many thanks. To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links. Happy eating!
Posted by Melodie Dinner, Lunch, Vegetarian Foodie Fridays, Vegetarian Recipes Subscribe to RSS feed
Thanks for inviting me to link up. I have seen how hard it is to start a new carnival, so whenever I post an appropriate recipe on Friday, I will be sure to come over.
Your soup sounds so tasty. I love all of the flavors it has in it. I think maybe I’d put lentils in it instead of chickpeas, my kids are already used to them floating around in soup….it wouldn’t be such a new thing for them that way.
Thanks for hosting! I’m not veggie, but we don’t eat a lot of meat anyway. The soup looks and sounds wonderful!
.-= Satakieli´s last blog ..Lemon, Thyme and Mushroom Linguine =-.
I enjoy vegetarian recipes at least 3 times a week.
~Rainey~
.-= Really Rainey´s last blog ..Foodie Friday! =-.
I love soups. This one sounds and looks great!
I’m joining your Vegetarian Foodie Friday for the second time.
.-= Olga´s last blog ..Spaghetti Squash Primavera =-.
Hi Melodie.
Thanks for hosting! I’m not a vegetarian either though, I do aim to eat more veggies than I do animal products and I do eat very healthily!
Your chickpea soup recipe sounds really delicious! My fav ingredients in that recipe are jalapeno, coconut milk and corriander! Yum!
Btw- would you like to share this at my blog carnival ‘Wholesome Whole Foods’ which is on today too? I’d love to have it added
.-= Michelle (Health Food Lover)´s last blog ..Wholesome Whole Foods #2- June 4th =-.
[...] This was post was shared at ‘Make It Yourself Monday‘ hosted by Eat From Your Pantry, at Slightly Indulgent Tuesday hosted by Amy from Simply Sugar and Gluten Free and at Kelly’s Real Food Wednesday and Melodie’s Vegetarian Foodie Fridays. [...]
I’m always looking for vegetarian meals. This one looks great! Thanks for sharing.
.-= Starving Student Survivor´s last blog ..Dealing with Too Many Toys =-.
Thanks for visiting and commenting on my blog also for letting me know abt your site!
[...] post is linked to Vegetarian Foodie Friday and Food Renegade’s Fight Back [...]
Thanks for the invitation! What a great site. I have a whole community of friends who are midwives, La Leche leaders, doulas, etc. And I always love sharing recipe ideas. I’ll be back!
[...] Melodie (Curried Chick Pea Soup) W/VEGETARIAN LINKY 2. Bumbles & Light: Lemon, Thyme & Mushroom Linguine 3. Kristen (peanut butter pie) 4. [...]
Oh my goodness, though I’m not a gourmet cook, I happen to have coconut milk and mango chutney on hand. And I just set out a can of chick peas thinking of making hummus, but now you’ve got me thinking about soup!
I glanced through the recipe, and it sounds like preparation is pretty fast and easy. True?
Thanks for participating in Food on Fridays (and giving me something different to try!).
.-= Ann Kroeker´s last blog ..Food on Fridays: Humble & Regular =-.
Mmmm! This looks delicious! Thanks for sharing!!
.-= zentMRS´s last blog ..Herbed Zucchini Soup =-.
@Kristen – I bet lentils would be great too, maybe even better than chick peas. Thanks for the idea and for supporting my little carnival too!
@Satakieli @Really Rainey @Michelle – I’m so glad you decided to participate. Non-vegetarians are always welcome to come and post a vegetarian recipe. And @Michelle – Thanks for pointing me towards your whole foods carnival. As long as you keep it up I’ll keep coming back and linking with you!
@Jacob’s Kitchen – Awesome! Sounds like we’d have a number of things in common besides a love for good food then! I look forward to seeing you here again!
@Ann – Wow! I had to go out and buy my mango chutney. It’s fate! Yes, it is quite fast to make. The food processing only takes a minute and helps by reducing one’s chopping time. Enjoy!
[...] Fight Back Friday June 4th Food Revolution Friday Food on Fridays Wholesome Whole Foods Vegetarian Foodie Friday Check out each of the links for lots of other great [...]
[...] How do you eat on the road? Tales to tell? Tips to share? With this post, I’m linked into Fight Back Fridays, Food Revolution Fridays and Vegetarian Foodie Fridays. [...]
Love chickpeas. Love coconut. Love mango chutney. Can’t wait to try this!
I’m posting this week about how to eat well on road trips. It was inspired in part by my children’s menu post from last week, which generated a lot of commentary from parents fed up with the options when eating out.
.-= Christina @ Spoonfed´s last blog ..Real food on the road =-.
I made this for lunch, with modifications (due to missing ingredients), but it had all the key parts.
I could eat it until it starts dripping out my ears and fingertips. What an amazing combination of ingredients!
Ann Kroeker´s last [type] ..Food on Fridays: Humble & Regular
Chickpeas rock. One of my top-ten favorite foods.
Nicole Feliciano´s last [type] ..Travel in Style with the Top Five Kids Suitcases
Hi Melodie.
I just made the soup (and am drinking it in a cup whilst typing this lol)..and it is really delicious!
I had modifications as well..
I used a red onion instead of a white one;
I used 2 cloves of garlic instead of 8;
and 4 tomatoes instead of 6;
and I didn’t use the red chili (jalapeno was enough spice for me!);
and I didn’t have chutney..And I blended it till it was really smooth with a stick blender.
But it was still really good! Thanks so much for sharing this Melodie!
I will be making this again.
Michelle (Health Food Lover)´s last [type] ..Pumpkin & Coconut Pie (Gluten Free, Dairy Free)
@Ann @Michelle – I’m so glad it turned out well for you! Hooray! Thanks for sharing!
Mel! Thanks for sharing this on Two for Tuesday recipe blog carnival! It looks like an amazing recipe! Whenever I go out to lunch with my friend Marge to this little greek restaurant, we always have their chick pea soup, but I have never found a good recipe to make myself. Since i adore indian spices, this is going on the To Make list!
Thanks again, and where on EARTH did you get that amazing linky???
alex@a moderate life´s last [type] ..Two for Tuesday Recipe Carnival Is Finally Here!!
@Alex – It took awhile to find it but it’s called Linky tools (not Mr. Linky – I was confused the first time I did this) and them you choose the thumbnail option.
[...] made an addictively delicious Curried Chickpea soup which I all suggest you try out! I’ve already made it once this week (and planning to make it [...]
[...] Food Renegade, Friday Foods at Momtrends, Food on Friday at Ann Kroeker (who did a post about the Curried Chick Pea Soup I posted about last week), Wholesome Whole Foods at Health Food Lover, Ultimate Recipe Swap at [...]
[...] had almost everything on hand to make Curried Chickpea Soup, a recipe that Breastfeeding Moms Unite included in last week’s [...]
Hi Melodie.
How are you going?
You know I still love this soup and have made it many many times now! It’s so delicious!
I’m going to make it again tonight
Hope you’re well,
Michelle.
Michelle (Health Food Lover)´s last [type] ..Recipe: Pear, Mint and Ginger Green Smoothie