Vegetable Chickpea Curry or Soup

Loaded with seasonal vegetables, convenient canned chickpeas and jazzed up with warming anti-inflammatory spices, this curry or soup is perfect for a quick and immune-boosting meal. I made this as a curry and then diluted it with chicken stock to whizz up for a quick soup.

Ingredients

• 2 Tbsp rice bran oil
• 1 Tbsp brown mustard seeds
• 1 onion finely diced or leek sliced
• 2 cloves garlic crushed
• 2 Tbsp grated ginger
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp iodised salt
• 2 carrots chopped
• 2-3 cups chopped cauliflower, broccoli or cabbage
• 2 cans chopped tomatoes (I used homemade tomato soup)
• 1-2 cans chickpeas
• 1 can coconut cream

Method

1. In a frying pan heat oil and mustard seeds until they start popping. Add onion, garlic, ginger and saute for 5 mins until soft.
2. Add spices and stir well.
3. Add vegetables and cook for a few minutes.
4. Add tomatoes, chickpeas and coconut cream.
5. Serve on rice, couscous or whizz up with extra chicken or vegetable stock for a hearty soup.