Mulligatawny Soup

Name: Mulligatawny Soup
Cuisine: Indian
Ingredients: 1 tart apple (such as Granny Smith), cored and finely chopped; Steamed rice, for serving; Chopped fresh cilantro and/or chopped salted peanuts, for garnish (optional); Chopped fresh cilantro and/or chopped salted peanuts, for garnish (optional); 1 onion; 1 small roasted chicken (a deli rotisserie chicken works well); Canola or olive oil, for cooking; Canola or olive oil, for cooking; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 3 garlic cloves, crushed or chopped; 1 jalapeño pepper, seeded and finely chopped; 1 Tbsp (15 mL) curry paste or powder; 1 Tbsp (15 mL) grated fresh ginger; 1 tsp (5 mL) ground cumin; 1 Tbsp (15 mL) curry paste or powder; 1 tsp (5 mL) salt; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and drained; 1 tart apple (such as Granny Smith), cored and finely chopped; 14 oz (398 mL) can coconut milk (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Mulligatawny is a rich, curried chicken soup that takes on chickpeas very well. It makes great use of a deli roast chicken. Next time you roast a chicken, roast two and set one aside to make mulligatawny, or just use the leftovers from one roast chicken if you don’t care how meaty it is. To serve, put a scoop of steamed rice in the bottom of each serving bowl and ladle the soup overtop. If you like tomatoes in your mulligatawny, add a 19 oz can of diced or stewed tomatoes along with (or ins

Ingredients

Asia
India
Soup
Leftovers
Gluten-free

Ingredients

Method