How To Make Chickpea Curry Soup
Chickpea Curry Soup
Ingredients
2 tablespoons oil
1 x 400 g tin chopped tomatoes (with added herbs)
1 x 400 g chickpeas, drained
1 tablespoon minced garlic
2 teaspoons turmeric
1 teaspoon chilli powder
3 teaspoons dried coriander leaves
4 teaspoons cumin
1 onion, chopped
½ sweet potato, peeled and cut into small cubes
½ cauliflower
2 carrots, cut into 3-4 cm lengths
¼ frozen peas
2½ cups vegetable stock
Greek yoghurt
1 x 400 g tin chopped tomatoes (with added herbs)
1 x 400 g chickpeas, drained
1 tablespoon minced garlic
2 teaspoons turmeric
1 teaspoon chilli powder
3 teaspoons dried coriander leaves
4 teaspoons cumin
1 onion, chopped
½ sweet potato, peeled and cut into small cubes
½ cauliflower
2 carrots, cut into 3-4 cm lengths
¼ frozen peas
2½ cups vegetable stock
Greek yoghurt
Follow This Methods
1. Warm oil in skillet, include onion and garlic, cook until delicate.2. Include flavors, turmeric, chilli, coriander and cumin, cook for 2 minutes, until fragrant.
3.add stock, sweet potato and carrots, carry to the bubble, front and cook for 20 minutes, blending incidentally until sweet potato is delicate.
4.add cauliflower, cook for a further 5 minutes.
5.combine chickpeas and solidified peas, blanket for 5 more minutes.
6.serve with an exceptional touch of Greek yoghurt.
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on 10:18.
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