Spiced Chickpea and Spinach Soup

Name: Spiced Chickpea and Spinach Soup
Yield: Serves 4
Cuisine: Indian
Ingredients: 50 g chickpea flour; 2 teaspoons fresh curry leaves, deep-fried until crisp; 12 green beans, cut crossways into 5 mm slices; 20 ml Mint Yoghurt Sauce; 120 g baby spinach leaves, roughly chopped; 1 teaspoon minced fresh turmeric; 2 teaspoons brown mustard seeds; 200 g dried chickpeas, soaked in cold water overnight; 300 ml White Chicken Stock or Vegetable Stock; 500 ml coconut milk; 2 teaspoons fresh curry leaves; 3 tomatoes, peeled, seeded and finely diced; 3 teaspoons sea salt; 20 ml fresh lime juice, strained; 2 tablespoons ghee; 50 ml water; vegetable oil, for deep-frying; 2 small red chillies, minced; 1 teaspoon ground turmeric; 2 cloves garlic, minced; 1 teaspoon sea salt; 1 teaspoon ground cumin; 16 small spinach leaves; 1 brown onion, finely diced; 50 g plain flour; 1 teaspoon fenugreek seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

One of the essential pulses of the Indian pantry, chickpeas are used in myriad preparations, from everyday dishes to celebratory feasts. For the best texture, buy dried chickpeas and soak and cook them yourself – the ones in tins tend to be overcooked and too soft, in my opinion. In India, I have cooked this with fresh fenugreek leaves (methi), but sadly these are not available here, so I have used spinach leaves instead.

Ingredients

Asia
India
Fish course
Pescatarian
Soup

Ingredients

Method