Vegetable Chickpea Curry or Soup
Perfect for boosting winter immunity!
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.
2 Tbsp ricebran 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, brocolli or cabbage
2 cans chopped tomatoes (I used homemade tomato soup)
1-2 cans chickpeas
1 can coconut cream
In a frying pan heat oil and mustard seeds until they start popping. Add onion, garlic, ginger and saute for 5 mins until soft.
Add spices and stir well.
Add vegetables and cook for a few minutes.
Add tomatoes, chickpeas and coconut cream.
Serve on rice, couscous or whizz up with extra chicken or vegetable stock for a hearty soup.