Ginger coconut chickpea soup
455 cals, 18p, 37c, 22f (per meal)
4 dash (2g)
5 cup(s) (1197mL)
1 1/2 cup (288g)
1 can (451mL)
1 can (448g)
2 tbsp (13g)
1 slices (1" dia) (2g)
4 clove(s) (12g)
1 large (150g)
2 tbsp (30mL)
1
Heat oil large saucepan over medium heat and add onions, garlic, and ginger. Stir frequently and cook for about 7 minutes.
2
Add in curry powder and turmeric and cook 1 minute, stirring constantly.
3
Add chickpeas, coconut milk, lentils and water. Stir, bring to a simmer, reduce heat, and simmer for about 30 minutes. Season with salt/pepper to taste and serve.