Spicy Chickpea Soup
Photo: Petar Milošević, CC BY-SA 4.0
This chickpea soup goes from pantry to bowl in about 20 minutes, because the blender does most of the work. Canned chickpeas give it body, light coconut milk keeps it creamy without heaviness, and garam masala and ginger add warmth. A spoonful of apple juice concentrate rounds out the salsa's tang. Swap in vegetable stock and it becomes vegan, and it serves four.
Instructions
Put all of the ingredients into a blender and purée them until the mixture is completely smooth, with no visible bits of chickpea or cilantro.
Pour the purée into a large saucepan or Dutch oven and set it over heat until it comes to a simmer.
Keep the soup at a simmer for 4 to 5 minutes, stirring often so it does not stick to the bottom of the pot. It is ready when the flavors have blended and the soup is hot throughout.
Serve it with plain yogurt and thinly sliced green onions on top if you like. For a vegan version, make it with vegetable stock in place of the chicken broth.
Make it personal.
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