YIELD
5 servingsPREP
15 minCOOK
75 minREADY
90 minIngredients
Directions
Soak, rinse and cook chick peas.
Cook for 45 to 60 minutes until soft, depending on age of the peas.
In a soup pot, sauté the onions in the ghee for 5 minutes.
Add chili, cayenne, turmeric and coriander.
Sauté for 2 to 3 minutes, stirring.
Add the stock and the vegetables.
Simmer for 10 to 15 minutes.
Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.
Remove from heat and let cool for a few minutes.
Blend well.
Return to pot and add lemon juice and cilantro.
The longer this soup sits, the better its flavour.
Re-heat gently and serve.
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