A vegetarian-friendly dish, perfect for warming up cool evenings.
1 tbsp vegetable oil
1 large onion, chopped
1 tbsp finely chopped ginger
chili seasoning, to taste
1 tsp Curry Seasoning
1 can (19 oz /540 ml) chickpeas, drained and rinsed
1 cup light coconut milk
cilantro, chopped — optional
1 apple, diced — optional
- 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.