marsha-tbay
Well-known member
I did not use cilantro, as I don't like it...this wasn't quite spicy to me, I added a little cayenne pepper while blending it. Someone else suggested a little garlic and chili paste.
This came via Food & Wine emailing.
Spicy Chickpea Soup
FAST
HEALTHY
MAKE-AHEAD
TOTAL TIME: 30 MIN
SERVES: 6
Good News Chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. “Pureed beans give you richness without having to enrich the soup,” she says.
ingredients
Two 19-ounce cans chickpeas, drained
One 13.5-ounce can light coconut milk
One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
1/4 cup naturally sweetened apple juice
1/4 cup cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1 cup chicken stock or low-sodium broth
Salt and freshly ground black pepper
1/4 cup plain low-fat yogurt
2 scallions, green parts only, thinly sliced
directions
In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat.
Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.
MAKE AHEAD The soup can be refrigerated overnight. Reheat gently.
This came via Food & Wine emailing.
Spicy Chickpea Soup
FAST
HEALTHY
MAKE-AHEAD
TOTAL TIME: 30 MIN
SERVES: 6
Good News Chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. “Pureed beans give you richness without having to enrich the soup,” she says.
ingredients
Two 19-ounce cans chickpeas, drained
One 13.5-ounce can light coconut milk
One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
1/4 cup naturally sweetened apple juice
1/4 cup cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1 cup chicken stock or low-sodium broth
Salt and freshly ground black pepper
1/4 cup plain low-fat yogurt
2 scallions, green parts only, thinly sliced
directions
In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat.
Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.
MAKE AHEAD The soup can be refrigerated overnight. Reheat gently.