Spicy Chickpea Soup with Garam Masala

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Spicy Chickpea Soup with Garam Masala

 

2 (19-ounce) cans chickpeas, drained

1 (13.5-ounce) can light coconut milk

1 (14.4-ounce) can whole tomatoes, drained and chopped (1/2 cup)

1/4 cup naturally sweetened apple juice

1/4 cup cilantro leaves

1/2 teaspoon garam masala

1/2 teaspoon ground ginger

1 cup stock, or low-sodium broth

Salt and freshly ground black pepper

1/4 cup plain low-fat yogurt

2 scallions, green parts only, thinly sliced

 

 

 

 

 

In a blender, combine the drained chickpeas with the coconut milk, chopped

tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree

the mixture until smooth.

Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to

a simmer over moderately high heat. Season with salt and black pepper. Ladle the

soup into bowls, top with the yogurt and scallion greens and serve.

MAKE AHEAD The soup can be refrigerated overnight. Reheat gently.

 

SERVE WITH Crispy Seeded Pita Chips.

 

Serves 6

Total time: 30 mins

 

Autor: Pam Anderson

Source: Gail Simmons, How to Eat Constantly and Lose Weight, Food & Wine, in

March, 2008.

Formatted by Chupa Babi: 04.20.08

 

One Serving 288 cal, 6 gm fat, 3.7 gm sat fat, 49 gm carb, 8.7 gm fiber.

 

" Chickpeas are rich in both types of dietary fiber, which are important for

maintaining heart health and for stabilizing blood sugar levels. Pam Anderson

uses them as the base for this Indian-flavored creamy (though cream-free) soup,

which she prepares by first pureeing it, then simmering it, to save time.

“Pureed beans give you richness without having to enrich the soup,†she

says. "

 

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