Asian chickpea soup

ASIAN CHICKPEA SOUP

Portions : 4 to 8 - Preparation : 10 minutes - Cooking : 35 minutes

Ingredients

• 1 onion, chopped
• 30 ml (2 tablespoons) fat of your choice (butter, oil, Mycryo cocoa butter)
• 2 red peppers, cubed
• 3 garlic cloves, chopped
• 30 ml (2 tbsp.) fresh ginger, chopped
• 30 ml (2 tbsp.) Madras curry
• 15 ml (1 tbsp.) Sambal Oelek
• 60 ml (4 tbsp.) sesame oil
• 500 ml (2 cups) coconut milk
• 1 L (4 cups) chicken broth
• 500 ml (2 cups) chickpeas
• Salt and pepper to taste

Preparation

1. In a saucepan, sauté the onion for 2 to 3 minutes in the fat of your choice.
2. Add the peppers and cook for a further 2 minutes.
3. Add the garlic, ginger, curry powder, Sambal Oelek and sesame oil. Fry for 2 minutes, then add the coconut milk and stock.
4. Add the chickpeas and cook for 30 minutes over medium heat.
5. Using a hand blender, blend the mixture and adjust the seasoning.