Lentils are usually the star of this hot Indian stew, translated literally as “pepper water,” but chickpea flour provides a handy shortcut to spicy satisfaction. Thickening in mere minutes, one bowlful could be a substantial meal all by itself, or a hearty starter for a full dinner party feast. Each batch looks massive, but you’ll be happily surprised if there are any leftovers to speak of once you taste this complex brew. Best of all, it keeps well and can be further stretched into additional meals with a side of cooked rice or quinoa. “Real Food Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes Or Less” by Hannah Kaminsky is full of amazing and easy recipes. Check it out from Skyhorse Publishing!
Chickpea Mulligatawny [Vegan]
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon salt
- 3–4 tablespoons madras curry powder
- 1/4–1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded carrot
- 1 small fuji apple, cored and diced
- 1 cup garbanzo bean flour
- 6 cups vegetable stock
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can of full-fat coconut milk
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1/2 cup fresh cilantro
- Melt the coconut oil in a large stockpot over medium-high heat. Add onion, garlic, ginger, and salt, sautéing until soft and lightly browned around the edges. Sprinkle in the curry powder and cayenne pepper to taste, depending on just how spicy you’d like it. Mix the seasonings in and cook for another 30 seconds to bring out all the rich aromas of the spices before incorporating the black pepper, shredded carrot, and apple next.
- Whisk the garbanzo bean flour into the vegetable stock, stirring vigorously to ensure no lumps, before adding the mixture into the pot. Continue to whisk, scraping the bottom of the pan, keeping everything moving while the flour works its thickening magic. When bubbles break steadily on the surface, incorporate the tomatoes, whole chickpeas, coconut milk, lime, and lemon juice. Stir thoroughly.
- When the soup reaches a full boil, it should be ready to scoop out and enjoy. Top each serving with fresh cilantro and dig in!
- Bring the vegetable stock and chickpea flour mixture to a boil in a separate pot while the vegetables are sautéing to finish the soup even faster. - If preparing the soup in advance, let it cool before transferring to an airtight container. Store in the fridge for up to a week and reheat gently over the stove, adding more stock as needed since it tends to continue thickening as it sits.