Ingredients:
- 1/2 bunch cilantro, chopped (i'm not fond of the taste of fresh cilantro, so i don'tsp use this step)
Directions:
- Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside.
- Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.
- Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired.
- I use a hand blender after mashing the chickpeas as we prefer a smoother texture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 809.05 Kcal (3387 kJ) | ||
| Calories from fat | 55.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Sodium | 27903.38mg | 1163% | |
| Potassium | 220.95mg | 5% | |
| Total Carbs | 152.43g | 51% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 6.55g | 13% | |
| Vitamin C | 33.9mg | 57% | |
| Iron | 194.8mg | 1082% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 213.2 Kcal (893 kJ) | ||
| Calories from fat | 14.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 10% | |
|---|---|---|---|
| Sodium | 7353.19mg | 1163% | |
| Potassium | 58.23mg | 5% | |
| Total Carbs | 40.17g | 51% | |
| Sugars | 1.97g | 30% | |
| Dietary Fiber | 1.53g | 23% | |
| Protein | 1.73g | 13% | |
| Vitamin C | 8.9mg | 57% | |
| Iron | 51.3mg | 1082% | |
| Calcium | 13.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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