INGREDIENTS
1 md Onion -- chopped
2 tablespoons Ghee
1 each Red chili -- whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 each Salt to taste
1 md Caroot -- chopped
1 lg Potato -- cubed
1 each Green bell pepper -- chopped
1 each Tomato -- chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley
METHOD
Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft,
depending on age of the peas. In a soup pot, saute the onions in the
ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute
for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer
for 10 to 15 minutes. Add the coconut, coconut milk, chick peas &
cook for a further 5 minutes. Remove from heat & let cool for a few
minutes. Blend well. Return to pot & add lemon juice & cilantro.
The longer this soup sits, the better its flavour. Re-heat gently &
serve.
Serves: 5
