Soups Recipes - Chick Pea Soup

Ingredients

• 100 g/4 oz/2/3 cup chick peas (garbanzos), soaked overnight

• 750 ml/1 1/2 pts/3 3/4 cups water

• 5 ml/1 tsp cumin seeds

• 10 ml/2 tsp coriander (cilantro) seeds

• 5 ml/1 tsp fenugreek seeds

• 3 dried red chilies

• 15 ml/1 tbsp grated (shredded) coconut

• 30 ml/2 tbsp ghee

• 225 g/8 oz tomatoes, skinned and chopped

• 5 ml/1 tsp ground turmeric

• 5 ml/1 tsp sugar

• 5 ml/1 tsp salt

---

Method:

1. Bring the chick peas and 600 ml/1 pt/2 1/2 cups of water to the boil, cover and simmer for 1 hour until tender.

2. Grind the cumin, coriander and fenugreek seeds, chilies and coconut. Heat the ghee and fry the spices for 1 minute.

3. Puree the chick peas then stir in the fried spices, tomatoes, turmeric, sugar and salt and the remaining water.

4. Bring to the boil, cover and simmer gently for 20 minutes.