Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) peanut or canola oil 1 large onion , diced 3 clove(s) garlic , chopped 2 teaspoon(s) garam masala 1 1/2 teaspoon(s) grated fresh ginger 1 1/2 teaspoon(s) crushed garlic 1 can(s) (28-ounce) fire-roasted diced tomatoes , undrained 1 carton(s) (26-ounce) reduced-sodium chicken stock or broth 1 can(s) (13 1/2-ounce) light coconut milk 1 1/2 teaspoon(s) kosher salt 3 tablespoon(s) flour 1/2 teaspoon(s) curry powder 1/2 teaspoon(s) kosher salt 1 can(s) (15-ounce) chickpeas , rinsed and drained on paper towels 2 tablespoon(s) peanut oil 2 tablespoon(s) canola oil Sliced scallions , for garnish Plain yogurt , for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes until translucent. Stir in garam masala, ginger, and garlic and cook 2 minutes, stirring constantly, until fragrant. Add tomatoes with their juice and stock and bring to a boil; reduce heat to medium-low, cover, and simmer 25 minutes. To make spiced chickpeas: While soup simmers, place flour, curry, and salt in a large food-storage bag; seal bag and shake to blend. Add chickpeas to bag and toss until coated. Heat oil in a large nonstick skillet over medium-high heat. Pour chickpea mixture into a sieve and shake off excess coating. Add to skillet and sauté 6 to 8 minutes, tossing chickpeas frequently until golden brown and crusty. Drain on paper towels. Puree soup using a stick blender (or in a regular blender in 2 batches). Stir in coconut milk and salt and place over medium heat until soup is heated through. Ladle into bowls. Spoon spiced chickpeas over each serving and garnish with sliced scallions and a dollop of yogurt.


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