Mulligatawny Chickpea Soup
A vegetarian-friendly dish, perfect for warming up cool evenings.
1 tbsp vegetable oil
1 large onion, chopped
1 tspMinced Garlic
1 tbsp finely chopped ginger
chili seasoning, to taste
1 tsp Curry Seasoning
4 cupsVegetable Broth
1 can (19 oz /540 ml) chickpeas, drained and rinsed
1 cup light coconut milk
cilantro, chopped — optional
1 apple, diced — optional
- Add first 6 ingredients to Multipurpose Pot over medium-low heat. Stir until onion is lightly browned and translucent.
- Add Vegetable Bouillon and chickpeas. Simmer, covered, for approximately 15 minutes.
- Purée soup in batches in blender or food processor. Return to pot, add coconut milk and stir until heated through. Garnish with cilantro and apple, if desired.
Per serving: Calories 290, Fat 11.5 g (Saturated 5 g, Trans 0 g), Cholesterol 0 mg, Sodium 495 mg, Carbohydrate 39 g (Fibre 7 g, Sugars 1 g), Protein 13 g.
Serve with whole-grain rolls and low-fat cheese.