This recipe is liked by 0 person(s). |
CHICKPEAS - Spicy Chickpea Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Food and Wine INGREDIENTS | |
Two 19-ounce cans | chickpeas, drained |
One 13.5-ounce can | light coconut milk |
One 14.4-ounce can | whole tomatoes, drained and chopped,, (1/2 cup) |
1/4 cup | naturally sweetened apple juice |
1/4 cup | cilantro leaves |
1/2 teaspoon | garam masala |
1/2 teaspoon | ground ginger |
1 cup | chicken stock or low-sodium broth |
Salt | |
freshly ground black pepper | |
1/4 cup | plain low-fat yogurt |
2 | scallions, green parts only, thinly sliced |
In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.
SERVE WITH Crispy Seeded Pita Chips.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.