Follow these steps for perfect results
Onion
chopped
Carrots
chopped roughly
Sweet Potato
peeled and chopped roughly
Apple
peeled and diced
Curry powder
Coconut cream
Vegetable stock
Extra Virgin Olive Oil
Maple syrup
Coriander Leaves
for garnish
Kabuli Chana (White Chickpeas)
cooked
Lemon juice
Garam masala powder
Red Chilli powder
Extra Virgin Olive Oil
Salt
to taste
Pat dry cooked chickpeas on a kitchen towel.
Mix chickpeas with lemon juice and refrigerate for 30 minutes to 1 hour.
Preheat oven to 200°C.
In a mixing bowl, combine garam masala powder, chili powder, salt, and olive oil.
Add chickpeas and coat with spice mixture.
Place chickpeas on a baking tray and bake for 40 minutes, stirring halfway.
Set roasted chickpeas aside.
In a large saucepan, add oil and sauté onions until transparent.
Add carrots and sweet potatoes and mix well.
Add vegetable stock and bring to a boil.
Cook until vegetables are soft.
Add apples and let them soften slightly.
Use an immersion blender to blend the mixture until smooth.
Add curry powder, maple syrup, and salt.
Bring the soup to a gentle boil and turn off the heat.
Ladle the soup into bowls.
Garnish with coconut cream and coriander.
Top with spicy roasted chickpeas.
Expert advice for the best results
Adjust spices to your liking.
Roast chickpeas until golden brown for maximum crunch.
For a richer flavor, use chicken stock instead of vegetable stock.
Everything you need to know before you start
20 mins
Soup can be made ahead of time and reheated. Chickpeas best roasted fresh.
Garnish with fresh herbs and a swirl of coconut cream.
Serve with crusty bread.
Serve as a starter or a light meal.
Pairs well with the sweetness and spice.
Discover the story behind this recipe
Comfort food, adaptable to various regional ingredients.
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