This was absolutely fantastic - each ingredient contributes to a perfect sweet/sour/spicy harmony. The recipe serves 8 and is from the Rebar cookbook.
(I halved this recipe but used the full amount of coconut milk and almost as much chutney. Didn't have any jalapenos or red pepper, so added some chile powder and increased the cumin and coriander.)
8 cups vegetable stock
2 tbsp vegetable oil
1 yellow onion, finely diced
2 tsp salt
2 bay leaves
8 garlic cloves
3 tbsp minced ginger
2 jalapeno peppers, seeded
1 red pepper
6 ripe tomatoes
1 tsp cumin seed
1 tsp coriander seed
1 tsp paprika
1 tsp garam masala
1/4 tsp cracked pepper
1/8 tsp turmeric
3 cups (720ml) canned chickpeas
1/4 cup prepared mango chutney
1/2 can coconut milk
1/2 bunch cilantro, minced
Heat the oil in a soup pot and add onion, 1 tsp salt and bay leaves. Saute 'til the onions are soft and golder. Meanwhile, place the garlic, ginger, peppers and tomatoes in a food processor and pulse to form a rough puree (i used my mortar and pestle). Set aside
Grind the cumin and coriander seeds. Add these and all remaining spices to the sauteed onions, cooking and stirring for 5 minutes. Add the vegetable puree and another tsp of salt and simmer 'til small blobs of oil pool on the surface. Add the chickpeas and stock and bring to simmer. Cook several minutes, then add the chutney and coconut milk. Using a potato masher, gently mash the chickpeas to break them up as desired and thicken the soup. simmer and season to taste with salt and pepper. Add the cilantro just before serving.
Pretty with a little drizzle of coconut milk on top. Served with grilled pitas.
(I halved this recipe but used the full amount of coconut milk and almost as much chutney. Didn't have any jalapenos or red pepper, so added some chile powder and increased the cumin and coriander.)
8 cups vegetable stock
2 tbsp vegetable oil
1 yellow onion, finely diced
2 tsp salt
2 bay leaves
8 garlic cloves
3 tbsp minced ginger
2 jalapeno peppers, seeded
1 red pepper
6 ripe tomatoes
1 tsp cumin seed
1 tsp coriander seed
1 tsp paprika
1 tsp garam masala
1/4 tsp cracked pepper
1/8 tsp turmeric
3 cups (720ml) canned chickpeas
1/4 cup prepared mango chutney
1/2 can coconut milk
1/2 bunch cilantro, minced
Heat the oil in a soup pot and add onion, 1 tsp salt and bay leaves. Saute 'til the onions are soft and golder. Meanwhile, place the garlic, ginger, peppers and tomatoes in a food processor and pulse to form a rough puree (i used my mortar and pestle). Set aside
Grind the cumin and coriander seeds. Add these and all remaining spices to the sauteed onions, cooking and stirring for 5 minutes. Add the vegetable puree and another tsp of salt and simmer 'til small blobs of oil pool on the surface. Add the chickpeas and stock and bring to simmer. Cook several minutes, then add the chutney and coconut milk. Using a potato masher, gently mash the chickpeas to break them up as desired and thicken the soup. simmer and season to taste with salt and pepper. Add the cilantro just before serving.
Pretty with a little drizzle of coconut milk on top. Served with grilled pitas.