This soup has an Indian twist, chickpeas a staple legume in many curry dishes. If you can’t find chickpeas in China, you can substitute the chickpeas with the common butter bean. This recipe serves 2 if you’re hungry.
Garlic cloves, 3-4
Fresh ginger, 20g or 3 nobs
Fresh turmeric, 20g
Ground cumin, 1 tbsp
Chickpeas, drained and rinsed, 1 tin
Natural coconut milk, 100ml
Plum tomatoes, 6 plum tomatoes
Vegetable stock (I like Kallo best or I make your own), 1 litre
Red onion, 1/2
Sea salt, to taste
Extra-virgin coconut oil, 2 tbsp
Ground black or white pepper, to taste
Fresh chopped parsley (or coriander), to garnish
1. Blanche the plum tomatoes in water for 5 minutes.
2. Add them to a bowl of ice and when cooled, remove the skins (you can save the skins to make vegetable crackers in a dehydrator if you wish).
3. On a medium-low heat, gently sauté the garlic, onion, turmeric and ginger in the extra-virgin coconut oil for 2-3 minutes.
4. Add the chick peas, tomatoes, vegetable stock and other spices.
5. Bring the mixture to the boil, then gently lower the heat and cook for a maximum of 10 minutes.
6. Blend the mixture until smooth and creamy. Garnish with herbs and a drizzle of extra-virgin coconut oil.
7. Serve hot with toasted spelt, rye or my ‘Better Than Bread’ Half-moon Taro Chips.
Drizzle with a tablespoon of natural coconut milk, and sprinkle with chilli flakes, chipotle flakes (I love) or smoked paprika.