Curry Chickpea Soup
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 250 g of pearl barley
- 400 g of Arctic Gardens Mirepoix Mix
- 6 cloves of garlic, chopped
- 30 g of ginger, chopped
- 80 ml of extra virgin olive oil
- 3 L of chicken stock
- Salt to taste
- 20 g of curry powder
- 1,5 kg of Arctic Gardens Canned Chickpeas
- 100 ml of lime juice
- 1 small bunch of cilantro, chopped
- 100 ml of plain yogurt or 100 ml of 15 % cream
- 250 g of fresh tomatoes, chopped
Preparation
- Boil barley, then immerse in ice water. Let cool.
- Sweat mirepoix in olive oil with garlic and ginger.
- Add stock and season.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Add lime juice, cooked barley and chickpeas. Continue cooking for 5 minutes.
- Just before serving and off the heat, add the tomatoes, chopped coriander and yogurt.
