Dameon's Curried Chick Pea Soup
A creamy, thick soup great for appetizers, main courses, and camping expeditions. Can be made in advance and kept in the freezer until needed"Yum yum yum is all I can say! I used dried chilis, and ended ur putting in too much but I reckon that made it even nicer. Will make again for sure " - sharireland
Yield: 8 Ready in 1 hours
8 people trying soon
|4 tablespoonsGinger; minced|
|2 Jalepeno peppers; (or more) seeded or not depending on your taste|
|2 red peppers|
|2 orange peppers|
|2 yellow peppers|
|2 tablespoonsVegetable Oil|
|3 Bay leaves|
|4 teaspoonscurry; (up to 8 teaspoons depending on your taste)|
|3 cupsveggie stock|
|2 19-oz canschick peas|
|0.5 cupmango chutney|
|1 cancoconut milk|
|cilantro; to garnish|
Dameon's Curried Chick Pea Soup Preparation
In a food processor, puree ginger, all peppers and tomatoes.
In large stockpot, saute onion and garlic. Add bay leaves and spices, cook to release flavours. Deglaze pot with 1 cup of stock. Add veggie puree, chickpeas, chutney and remaining stock. Simmer for 45 minutes on medium low heat.
Remove from heat, discard bay leaves.
Add coconut milk.
Return to food processor and puree until smooth.
When heating again, avoid boiling.
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