Food
Cooking
Melting pot: Asian chickpea soup
Among the variety of soup recipes that will be pulled out with the arrival of winter - you have never tasted one like this.
Liat is a surprising poppy with a thick, creamy chickpea soup in coconut milk, spiced with curry and ginger, and there is also a perfect crispy topping to put on top
Tags
soup
Hummus
Ginger
curry
coconut milk
Walla!
Food
Wednesday, November 18, 2020, 6:00 p.m.
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Chickpea and ginger soup in coconut milk with crispy chickpeas on top (Photo: Liat Shirit)
Thick and creamy chickpea soup based on coconut milk spiced with curry and lots of ginger.
A melting pot rich in flavors, which connects different worlds in a steaming winter pot.
And what about carrots or almonds?
Crispy chickpeas are seasoned.
* A recipe inspired by Alison Roman.
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To the full article
Chickpea and ginger soup
Recipe By: Liat Shirit, Walla!
Food
★
★
★
★
★
20 minutes of work
40 minutes total
Easy to prepare
6 diners
Israeli
vegan
fur
Soups
Hummus
Recipes to sit
kosher
Prepares us well for winter.
Chickpea soup with ginger and coconut milk (Photo: Liat Shirit)
Conversion calculator
Ingredients
2 tablespoons olive oil
1 diced onion
2 tablespoons fresh chopped or grated ginger
½ as a piece of chili chips
4 cloves of crushed or grated garlic on a grater
800 g cooked / frozen / canned chickpeas (2 cans)
½ teaspoon of salt
2 tablespoons yellow curry spice
½ a teaspoon of turmeric
800 g coconut milk (2 cans)
1 buckwheat or green hinge
1 peeled sweet potato, cut in half and then into thin slices
1-2 tablespoons maple
1-2 tablespoons lemon or lime juice
For roasted chickpeas:
400 grams of cooked / frozen / canned chickpeas
1 tablespoon oil (avocado oil recommended)
½ teaspoon of salt
½ Spoon shawarma spice
To serve:
Mint leaves or coriander
Roasted chickpeas
1-2 lemons cut into quarters
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Preparation
How to make chickpea and ginger soup?
1
How to prepare the soup: In a
large, heavy pot over a high flame, add the onion and oil and lightly fry.
Add chopped ginger and chili chips and fry for another 2-3 minutes while stirring.
2 Add crushed garlic cloves, stir and fry for another 2-3 minutes.
3 Add the chickpeas, sweet potato slices, salt, curry and turmeric and mix well.
Transfer to medium-low heat and cook for about 5 minutes until the chickpeas turn brown.
Stir frequently.
4 Pour the coconut milk and water or the vegetable stock and bring to a gentle boil.
5 Transfer to a low heat and cook the soup for 15-20 minutes without a lid.
Towards the end of cooking add maple and lemon or lime juice.
Taste and adjust seasoning.
6
How to serve:
Serve in soup bowls with fresh coriander leaves or mint, roasted chickpeas and slices of lime.
7
How to prepare roasted chickpeas:
Rinse the berries, filter, place on a towel and dry well.
Transfer to a bowl, season with oil and salt and mix until all the grains are well coated.
Sprinkle them evenly on a baking paper-lined pan and bake for 40-50 minutes at 180 degrees, until the grains are browned and crispy to the touch.
Remove from the pan, sprinkle with the shawarma seasoning, mix well and return to the oven for another 5 minutes.
Remove the pan and allow the grains to cool completely.
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Volumes
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