Ready in 1 hour
A creamy, thick soup great for appetizers, main courses, and camping expeditions. Can be made in advance and kept in the freezer until needed
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.
sharireland 3y agoYum 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
tobermoryd 6y agoThis is an amazingly flexible recipe. Don't have fresh tomatoes? Used canned, stewed, or otherwise. Don't like it that spicy? Omit jalepenos. I've used half curry, half garam masala. You will likely have to puree in batches as it is a large recipe. Be careful if using a hand processor as the chick peas tend to explode when pureed. [I posted this recipe.]