Mulligatawny Chickpea Soup

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 tsp Minced Garlic
• 1 tbsp finely chopped ginger
• chili seasoning, to taste
• 1 tsp Curry Seasoning
• 4 cups Vegetable Broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 can (19 oz /540 ml) chickpeas, drained and rinsed
• 1 cup light coconut milk
• cilantro, chopped — optional
• 1 apple, diced — optional

Preparation

1. Add first 6 ingredients to Multipurpose Pot over medium-low heat. Stir until onion is lightly browned and translucent.
2. Add Vegetable Bouillon and chickpeas. Simmer, covered, for approximately 15 minutes.
3. Purée soup in batches in blender or food processor. Return to pot, add coconut milk and stir until heated through. Garnish with cilantro and apple, if desired.