Mulligatawny Chickpea Soup
A vegetarian-friendly dish, perfect for warming up cool evenings.
20 - 25 min
4 servings
290 calories
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
Instructions
Add first 6 ingredients to Multipurpose Pot over medium-low heat. Stir until onion is lightly browned and translucent.
Add Vegetable Bouillon and chickpeas. Simmer, covered, for approximately 15 minutes.
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.
Nutritional Information
Per serving: Calories 290, Fat 11.5 g (Saturated 5 g, Trans 0 g), Cholesterol 0 mg, Sodium 495 mg, Carbohydrate 39 g (Fiber 7 g, Sugars 1 g), Protein 13 g.
Tips
Serve with whole-grain rolls and low-fat cheese.