1/3
1-1/2
ar
1/2
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2
2
1/4
1
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1/2
1/4
29
1/2
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T
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cl
t
t
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T
t
oz
c
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Chickpeas (1)
Potatoes (2)
Cilantro
Lime Juice
-- Paste
Chili Jalapeño
Garlic
Turmeric
Salt
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Oil
Mustard Seed (3)
Coconut Milk (4)
Water
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Do Ahead - (overnight + 1 hr - 5 min work)
- Soak CHICKPEAS overnight with a teaspoon of Salt and
water to cover well. Drain.
- Place Chickpeas in water to cover and bring to a boil. Simmer
covered until Chickpeas are tender, about 55 minutes. Drain.
Prep - (15 min)
- Peel POTATOES and cut into about 3/4 inch cubes. Place in a
saucepan of lightly salted water and bring to a boil. Simmer until
Potatoes are just cooked through, about 10 minutes. Drain.
- Chop JALAPEÑO very fine. Crush GARLIC and chop
very fine. Mix with Turmeric and Salt. Pound to paste
in a mortar.
- Squeeze Lime Juice (or Lemon Juice).
- Chop CILANTRO coarse for Garnish.
Run - (10 min)
- Drain Potatoes. Shake up cans of Coconut Milk and open
them.
- In a sauté pan or similar, heat Oil and stir in
Mustard Seeds. Fry stirring until they begin to pop.
- Stir in Chili mix for a few seconds, then stir in
Chickpeas and Potatoes until coated with the Chili
Paste.
- Lower heat and stir in Coconut Milk. Bring the soup up hot,
just until it is bubbling - to much and it will foam over.
- Serve hot, garnished with Cilantro.
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