Mulligatawny Chickpea Soup
A vegetarian-friendly dish, perfect for warming up cool evenings.
Ingredients
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
Preparation
- 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.
Nutritional Information
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.
Tips
Serve with whole-grain rolls and low-fat cheese.
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Minced Garlic
Vegetable Broth Mix