Spicy Chickpea Soup with Coconut, Cilantro & Yogurt

Spicy Chickpea Soup with Coconut, Cilantro & Yogurt is a partly blended soup, so it keeps both creamy body and whole chickpeas in the bowl.

The seasoning is developed in stages: caramelized onion, popped mustard seeds, garlic, ginger, turmeric, coriander or cumin, then chickpeas and curry leaves in stock.

Half of the soup is puréed with coconut milk and returned to the pot. Tamarind chutney adds a sweet-sour finish, while cilantro mixed with yogurt is spooned over each serving.

Ingredients

• 1 1/2 tablespoons good oil, for the onions
• 3/4 cup onions, chopped
• 1 1/2 tablespoons good oil, for the mustard seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon turmeric
• 2 teaspoons ground coriander or cumin
• 2 cups chickpeas, cooked or canned
• 3 cups vegetable stock
• 6 curry leaves
• 1/2 cup coconut milk
• 2 tablespoons tamarind chutney, or 2 tablespoons lemon juice plus 1 teaspoon maple syrup
• 1/2 cup fresh cilantro leaves, chopped, for garnish
• 1/2 cup plain yogurt, for garnish

Method

Heat 1 1/2 tablespoons oil in a large pot over medium-low heat and sauté the onions until caramelized, about 6–8 minutes. Push them aside, add the remaining oil and mustard seeds, cover, and let the seeds pop for 30 seconds. Stir in the garlic, ginger, turmeric, and coriander or cumin and cook 3–4 minutes. Add the chickpeas, then stock and curry leaves, and simmer 15–20 minutes. Transfer half the mixture, without the curry leaves, to a blender with the coconut milk and purée until smooth, then return it to the pot. Stir in the tamarind chutney and discard the curry leaves. Mix the cilantro and yogurt separately and use as a garnish. Makes 4–6 servings.