Susan made a fantastic soup tonight, simple yet flavorful. Served with squash bread rolls, salad and Sparkling Panakam, this soup was a hit among both adults and children.
2 tbsp olive oil
1 large onion, chopped
6 cloves garlic, crushed
2 tsp curry powder
1 tsp ground cardamom
1/2 tsp turmeric
1/2 tsp Garam masala
1/2 tsp ground pepper
1.5 C. dried chickpeas, soaked overnight
10-12 C. water
One 3-inch piece Kombu
4 large carrots, diced
5 red potatoes, diced
1/2 C. tomato paste
1/4 C. freshly squeezed lemon juice
2 tsp salt
1/2 C. fresh parsley, chopped
1 C. yogurt
1 C. slivered almonds, gently toasted
1/2 C. fresh green onions, chopped
1 C. fresh cilantro, chopped
- In large Dutch oven, heat olive oil, add onions and saute for 5 mins. Add garlic and spices; saute for one more minute.
- Drain chickpeas and rinse well. Add beans and fresh water to the pot. Bring to a boil, reduce heat to low. Simmer, partially covered, for 35 mins.
- Add carrots and potatoes. Stir. Simmer for another 20 mins, or until vegetables are tender and chickpeas entirely cooked.
- Remove Kombu from pot. Add tomato paste, lemon juice, sea salt and parsley. Simmer for a couple more minutes. Adjust seasoning as needed.
- Serve immediately. Garnish with yogurt, almonds, green onions and cilantro.