Spiced Chickpea and Spinach Soup

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