January 9, 2014

Thai Style Spicy Chickpea Soup

Brutally cold temperatures are still hanging around here, though they are not welcome for long. We have been trying hard to fight the cold and trying to stick with our lunch salads, but looks like we have to give the salads up and start making some warm/spicy soups. A warm soup to keep us warm, and the addition of ginger, garlic and spices to help us fight any winter ailments. Thai style soup is an ideal choice for this purpose. As always use as much organic ingredients as possible.

  • Chickpea - 3/4 cup (soaked overnight)
  • Yellow onion - 1 (chopped)
  • Veggies - 1 cup (chopped) 
  • Tomatoes - 2 small
  • Sea salt - as per taste
To grind:
  • Ginger - 2 Tbs (chopped)
  • Garlic - 4 cloves
  • Shredded coconut - 1/4 cup 
  • Homemade nut butter - 1/4 cup
  • Red Chilly - 2 (or more)
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1 tsp
  • Lemon juice - from a large lemon
Before Serving:
  • Baby spinach - 1 cup
  • Fresh basil leaves - 1/2 cup
  • Drain the chickpeas and cook them with 2 cups of water. 
  • Grind all ingredients under 'To Grind' along with a cup of water to a fine paste. Add one more cup of water to thin it and make it to a coconut milk consistency. So now you have a spicy nut-coconut milk ready to go as the soup base.
  • Add cooked chickpeas along with cooking water, chopped onion, tomatoes, veggies and salt to the soup pot (a big enough sauce pan) and bring to a boil. Reduce heat and simmer till veggies are 3/4th done. Add the nut-coconut milk and continue simmering for about 10-15 minutes on low-medium heat till all flavors mix well and you have the required consistency. 
  • Just before serving add the spinach and basil leaves and warm the soup till the leaves are just wilted. 
  • Serve warm. Enjoy! 

Sharing on: Healthy Vegan Friday

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