Sunday, 27 February 2011

Chickpea and Coconut Cream Soup

1 medium onion in thin slices
3 table spoons of grated ginger
3 cloves of garlic finely cut
2 pieces of celery
1 carrot in thin slices
1 can of coconut milk (will check how it works with soy cream soon, not that delighted with the amount of saturated fat you find in the coconut milk, but coconut milk is tasty)
1 can chopped tomatoes
1 can chickpeas
1 teaspoon cumin
1 teaspoon paprika powder
1/2 teaspoon turmeric
a little chili powder
salt or vegan stock
a little lime juice
some chopped parsley

fry the onion and the carrot in rapeseed oil, add the garlic, ginger and sliced celery, fry for a minute

add coconut milk, tomatoes and chickpeas, add spices while tasting, limejuice and parsley

boil for 15 minutes, if too thick add a little water, next time we actually decided to serve it as a casserole with couscous


From this web site, but with a few modifications:

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