Mar 24, 2013

Curried Chickpea Soup

Every now and then I just have to have some Indian spiced food. It’s so warm and comforting, especially on a chilly day. Speaking of chilly days, is it ever going to warm up? I love the winter and I love the snow. That’s why I moved up to the mountains from Florida. But now I am so ready for spring. Especially since I will be growing my very first organic garden! I have some red pepper seedlings planted inside. It’s very exciting waiting to see them sprout and grow. The kale and other greens are going into the ground tomorrow!

view from our front porch last week

Anyway, this soup is ridiculously easy to make and very satisfying. If you’ve never cooked Indian food before, you really should give it a go. With the right spices you can create magic in your kitchen!

Ingredients:

  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 3 carrots, sliced
  • 1 TBS yellow curry powder
  • 1 TBS turmeric
  • 1 TBS Bragg’s Liquid Aminos (or salt to taste)
  • ½ cup Hunza raisins (see notes)
  • 2-3 fresh curry leaves (purchase in an Asian food market or here)
  • ¼ cup chopped fresh cilantro
  • 1 can coconut milk
  • 3 cups cooked chick peas (or 1 29 oz. can–I use Eden brand when using canned beans)

Directions:

  1. Water sauté onion until tender on low heat.
  2. Steam carrots in a separate pot, until fork-tender. Don’t overcook! I know this sounds silly to cook the carrots separately but for some reason when you add carrots to this soup they never cook. Something in the ingredients somehow prevents them from ever getting tender. Maybe it’s the turmeric. I’m not sure.
  3. Add tomato, curry leaves, curry and turmeric to the onions and stir to combine. Add more water as needed to prevent sticking.
  4. Add all remaining ingredients, including your now tender, steamed carrots. Cook on low about 15 more minutes to heat through and combine all those heavenly flavors.
  5. Garnish with some fresh cilantro if you like.

Helyn’s Notes: Have you ever had Hunza raisins? They are sometimes mistaken for golden raisins because they are slightly gold in color, but more like a greenish gold.  Grown 6,000 – 9,000 feet above sea level in the Hunza region of the Himalayas, they are irrigated by mineral-rich glacial melt waters from high altitudes, so are loaded with nutrients! You can find them in most health food stores or online.

Healthy trails,

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