Chilled curried chickpea soup

Chilled curried chickpea soup

By
From
Cut the Carbs!
Serves
1-2

This soup takes all of the warmth from a chickpea curry and makes it palatable for those days when the bitumen burns the bottom of your feet. It pairs perfectly with a frosty ale and a sporting match you’re only half interested in seeing the outcome of. Don’t be tempted to scrimp on the turmeric chickpeas – they provide a delightful contrast of textures (though if you were pushed for time you could always lob on top a few of the Spiced Chickpea Bombs).

Ingredients

Quantity Ingredient
1 x 400g tin of chickpeas, rinsed
200g cherry tomatoes
3/4 tablespoon curry powder
1 lime
4 tablespoons greek yoghurt
4 ice cubes
2 tablespoons sunflower oil
1 teaspoon ground turmeric
small green or red chilli, diced

Equipment

Quantity Ingredient
a blender that can crush ice cubes

Method

  1. Blend three-quarters of the chickpeas, all the cherry tomatoes and curry powder, the juice and zest of ½ the lime, 2 tbsp of the Greek yoghurt and the ice cubes until smooth. If it is too chunky, add a couple of tablespoons of cold water. Chill the soup in the fridge until serving.
  2. Heat the oil and turmeric in a frying pan. Fry the remaining chickpeas until golden and crisp.
  3. If you prefer a smoother, more elegant soup, now strain it through a strainer.
  4. Portion the soup into bowls. Top with a swirl of the remaining yoghurt, a wedge of lime, the chilli and the turmeric chickpeas.
Tags:
healthy
low carb
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