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Curried chickpea and green pea soup

This vegan curried chickpea and green pea soup is healthy and hearty, perfect on cold evenings to warm up. You can make it as fiery as you want, just use the appropriate curry powder. Serve with naan bread or basmati rice.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 1 cm piece turmeric root
  • 1 tsp cumin seeds
  • 1 carrot
  • 1 Tbsp tomato purée
  • 2 tsp garam masala
  • 1 Tbsp mild or medium curry powder
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • Water
  • Salt& pepper
  • 1 large cup frozen green peas
  • ½ tin coconut cream

Method
 

  1. Thinly slice the onion and garlic. Chop the ginger and turmeric.
  2. Heat some oil in a saucepan then gently sauté the onion for about 8 minutes.
  3. Add the garlic, ginger, turmeric and seeds and stir-fry for a minute.
  4. Stir in the tomato purée, then add the spices and stir for another 30 seconds.
  5. Add the chopped tomatoes and the chopped carrot. Using the tomato tin, add a full tin of water or even more. Season with salt and pepper and bring to the boil.
  6. Cook for 15 minutes over low heat, then add the drained chickpeas and coconut cream, then cook for 5 minutes. You should have a thick, silky soup.
  7. Add the green peas and cook for another 5 minutes, then serve.