Served with Cheese and Onion Bread
I hope you had a happy and fulfilling Father’s Day. Ours started wet, with lots of rain, and less of sunshine. The best thing was probably just breakfast in bed. I didn’t get up until well past 9.00am. It was gloomy and rainy. Who wants to get up on a gloomy and rainy day?
I am fond of chickpeas as an ingredient for soup, rice, batter and numerous other things. I think the form I eat most is the dried roasted chickpeas with lots spices. It’s a great, healthy and quick snack to make. But I also love Falafel, a deep fried ball or patty made from ground chickpeas or from fava beans or a combination of both. It can be baked too, although baking alters the texture and flavour. Someone described them as Fried chickpea nuggets, but you can make them in any shape you want. The popular shape is ball-shaped or donut shaped. Most of the recipes I have seen call for dried uncooked chickpeas, soaked overnight, patted dry, ground in a blender and mixed with spices (cumin and ground coriander seeds), herbs (mostly parsley and/or cilantro), garlic, scallions, chilli, leavening agent (baking soda or baking powder) and some flour (wheat), to act as a binding agent.
Falafel is popular in the Middle East as a fast food, and also commonly sold in street corners. It can be served as a main course. The fried balls are stuffed in pita bread with some lettuce, tomato and tahini sauce. It can also be served on a salad with hummus and tahini sauce. It’s also great for making vegetarian burgers.
Today I want to share a recipe for Spicy Chickpea Soup With Coconut Milk, served with onion and cheese bread. Red onions give the best flavour and colour. Most of the time I add ham too. You know, by now, that I love meaty things and always find an excuse to add meat to everything. I think fried crisp bacon shredded into pieces would be a great addition, too, instead of ham. I really enjoyed eating this soup. It was well worth the trouble taken and the coconut milk and the Parmigiano Reggiano added an extra punch of flavour.
Spicy Chickpea Soup with Coconut Milk
Preparation Time: 15 minutes; Cooking time: 60 minutes; Serves: 4-6
- I large onion chopped
- 4 cloves garlic, crushed
- 1 teaspoon each ground ginger, curry powder, cumin and paprika
- ¼-1 teaspoon cayenne pepper (optional)
- 6 cups canned chickpeas, drained (= 2 x 796ml (28 fl oz) canned chickpeas)
- ½ cup crushed tomato or Passata (strained tomatoes)
- 600ml (2½ cups) vegetable broth (stock) [or chicken stock for carnivores]
- 400ml (13.5fl oz) can coconut milk
- ¼ cup sour cream or 35% cream ( I used sour cream)
- Salt and freshly ground pepper to taste
- ¼ cup finely chopped cilantro or flat parsley
- Grated Parmigiano-Reggiano or Pecorino Romano to top the soup.
- Heat the oil in large pot over medium heat. Add the onion and garlic and sauté 5 minutes until soft.
- Add the spices (ginger, curry powder, cumin, paprika and cayenne, if using) and fry for one minute.
- Add the chickpeas and crushed tomatoes, 2½ cups stock and the coconut milk. Season with salt and pepper, bring to the boil, reduce heat, cover and simmer 30 minutes until chickpeas are tender.
- Remove from heat and blend ⅓ of soup until smooth. Return the blended soup to the pot, stir to combine and heat gently until piping hot, then stir in sour cream or cream and cilantro or parsley.
- Adjust seasoning and serve, immediately. To with grated Parmigiano-Reggiano or Pecorino Romano. If the soup is too thick, add more stock or coconut milk.
Points to Note:
- You can make the soup in advance, blend the third, soup and keep it separate, then add the blended third and cream when ready to reheat and serve.
- You can add vegetables of you choice to the soup, or some meat or sausages if preferred. I just like mine plain without any additions.
- I served the soup with this bread. It was very tasty. Hope you find it tasty, too.
- I made this soup again, and used Primo “thick and zesty tomato and onion pasta sauce” instead of crushed tomatoes, the soup tasted very nice)
- Last updated: January 10, 2018
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