Archive for December 24th, 2009

Delicious! Easy! Quick!

Spicy chickpea soup (modified slightly from Food & Wine)

2 19-ounce cans chickpeas, drained

1 13.5-ounce can light coconut milk

1 14.5-ounce can diced tomatoes, drained

1/4 cup apple juice or cider

1/4 cup cilantro leaves

1/2 teaspoon garam masala

1/2 teaspoon ground ginger

1 cup vegetable stock

salt and freshly ground pepper

1/4 cup plain soy yogurt (optional)

2 scallions, green parts only, thinly sliced (optional)

In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple cider, cilantro leaves, garam masala and ground ginger, and puree the mixture until smooth.

Transfer the puree to a medium saucepan. Stir in the vegetable stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle soup into bowls, top with the yogurt and scallion and serve. Makes 6 servings.


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