Indian Chickpea, Tomato and Spinach Soup

Ingredients

  • 250g dried chickpeas, soaked overnight
  • 2 tablespoons vegetable oil
  • 2 onions, halved and sliced
  • 2 tablespoons Tasmanian Gourmet Sauce Co Tomato Kasoundi (or more if a hot chilli lover)
  • 1 tablespoon brown mustard seeds
  • 2 tablespoon fenugreek seeds
  • 1 teaspoon ground turmeric
  • 2 x 400ml cans coconut milk
  • 20 fresh curry leaves (or dried if fresh unavailable)
  • 2 small tomatoes (about 275g) cut into thin wedges
  • 1 bunch (about 325g) spinach, leaves picked and washed

Instructions

  1. Cook drained chickpeas in a large saucepan of boiling water for 1 hour or until tender, then drain
  2. Heat oil in a large saucepan, add onions and cook, stirring continuously over medium heat for 10 – 12 minutes or until dark brown in colour
  3. Add Tomato Kasoundi, mustard and fenugreek seeds and stir for 1 minute or until seeds begin to pop and mixture is fragrant
  4. Stir in turmeric and cook for 1 minute, then add coconut milk, curry leaves, chickpeas and 3 cups of water
  5. Bring to the boil and simmer over medium-high heat for 10 minutes
  6. Stir in tomatoes and cook for another 2 minutes, then stir in spinach and cook until just wilted
  7. Season soup to taste with sea salt, then ladle into warm bowls and serve immediately

Ingredients

  • 250g dried chickpeas, soaked overnight
  • 2 tablespoons vegetable oil
  • 2 onions, halved and sliced
  • 2 tablespoons Tasmanian Gourmet Sauce Co Tomato Kasoundi (or more if a hot chilli lover)
  • 1 tablespoon brown mustard seeds
  • 2 tablespoon fenugreek seeds
  • 1 teaspoon ground turmeric
  • 2 x 400ml cans coconut milk
  • 20 fresh curry leaves (or dried if fresh unavailable)
  • 2 small tomatoes (about 275g) cut into thin wedges
  • 1 bunch (about 325g) spinach, leaves picked and washed

Instructions

  1. Cook drained chickpeas in a large saucepan of boiling water for 1 hour or until tender, then drain
  2. Heat oil in a large saucepan, add onions and cook, stirring continuously over medium heat for 10 – 12 minutes or until dark brown in colour
  3. Add Tomato Kasoundi, mustard and fenugreek seeds and stir for 1 minute or until seeds begin to pop and mixture is fragrant
  4. Stir in turmeric and cook for 1 minute, then add coconut milk, curry leaves, chickpeas and 3 cups of water
  5. Bring to the boil and simmer over medium-high heat for 10 minutes
  6. Stir in tomatoes and cook for another 2 minutes, then stir in spinach and cook until just wilted
  7. Season soup to taste with sea salt, then ladle into warm bowls and serve immediately