Tuesday, June 20, 2017

Chickpea Soup with Toasted Coconut & Orange Leaves, and any of your pesky abundance

Been eating this for a few days with flatbread or wontons,
good way to get rid of some of the stuff in your garden by
adding more of what you grew or switching or adding veggies.
Also, it must be garbanzo bean week!
Well, I just looked and October 21st is garbanzo bean day...
well hey, close enough.

2 C. cooked chickpeas
1 C. cooked black lentils
1 diced carrot
1 diced onion
2 diced tomatoes, seeded
2 diced zucchini
1 diced red bell pepper
handful of chopped fresh herbs- dill, oregano, parsley
2 tsp. curry powder
1 tsp.chili powder
3 minced garlic cloves
1 Tbsp.tamarind paste
6 C. broth
1 head chopped kale
2 Tbsp. lemon juice
1/2 C. toasted coconut
salt and pepper to taste
4 orange leaves
1/2 C. orange juice
1 Tbsp. oil

coconut milk seasoned with lemon juice, salt and dill
fresh herbs
toasted coconut
toasted pumpkin or squash seeds

Saute onion, garlic, carrots and zucchini in oil with some salt
and pepper. Add coconut and orange leaves, you want big ones!
Cook for a couple of minutes, then add half of your herbs, spices,
beans and lentils and tomatoes.
Season again and cook, stirring, for a few minutes.
Add broth and tamarind paste and season again, cook for 20 minutes.
Add orange juice, kale and red bell pepper, cook for 10 minutes.
Finish with more herbs and lemon juice, season and taste again
and then it is basically ready but you can cook for a few more minutes.
Serve with garnishes.
If at any time it becomes too thick for your liking add more liquid,
If I forgot anything, make sure to throw it in.

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