Curried Chickpea Soup

Prep Time10

Cook Time45

Total Time55

Course: Main Dish

Servings: servings

Author: Heather Nicholds

1 Tbsp curry powder, (or make your own with 1 tsp cumin, 1 tsp coriander, 1/2 tsp ginger, 1/2 tsp turmeric, pinch black pepper and/or cayenne)
1 cup onion, peeled and chopped
1-2 cloves fresh garlic, minced
piece fresh ginger, Small, minced
1/4 cup water, red wine or vegetable broth
3 cups zucchini, chopped
2 cups carrots, chopped
1 1/2 cup chickpeas, (1 14oz can or 1/2 cup dried fully cooked)
pinch sea salt, or Herbamare, to taste
1 cup coconut milk
2 Tbsp fresh parsley, mint and/or chives, chopped (garnish)

Put the curry powder in a large soup pot, and turn the heat on to medium. Toast the spices lightly, stirring frequently to make sure they don’t burn.
Then add the onion, garlic and ginger with just enough water/ wine/broth to cover the bottom. To really concentrate the flavors, you could saute the onions and garlic in a teaspoon of coconut or olive oil. Heat to medium-high, stirring occasionally, until they’re softened.
While they cook, chop the other vegetables, then add them to the pot along with the chickpeas and a sprinkle of salt.
Add 2 cups of water, and bring to a boil. This happens faster if you boil the water in advance. Cover & leave to simmer for 30 min.
Once the the carrots are cooked, stir in the coconut milk. Taste, add salt to taste and serve garnished with fresh herbs.

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