Chickpeas and other dried legumes are often used to make soothing soups like this one: cooked until tender, then flavored with a little hot oil and aromatics. Serve as a hearty winter soup with rice or bread and a vegetable side.
Put the chickpeas in a pot with
Place the chickpeas in a pot with
Mash the chickpeas, mashing some completely and leaving others just a little broken, or pulse several times in a food processor. Add the lemongrass and ginger slices to the chickpeas, along with more water if necessary to give a soupy texture (you should have about
Meanwhile, heat the oil in a small skillet. Add the turmeric and shallots and sauté until the shallots are softened and translucent. Add the shallots to the soup, with the salt, and cook for another 5 minutes. Taste and adjust the seasoning if necessary. Serve hot or at room temperature, topped by the minced coriander, and put out the lime wedges so guests can squeeze on lime juice if they wish.
Add 2 large ripe tomatoes, finely chopped (or 1½ cups crushed canned tomatoes), to the sautéing shallots. Cook for about 5 minutes, stirring frequently, then add to the broth and continue with the recipe. You won’t need the lime wedges.
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