August 23, 2018
Comfort Food, Dinner, Lunch,
Soups/Stews, Beans, Chickpeas/Garbanzo, Vegetables, Brussels sprouts, Pantry/Shelf, Entertaining, Weeknight Meals, Blender, Food Processor, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Add a drizzle of oil to a large pot over medium heat and add the onion, garlic, turmeric, thyme and a pinch of salt and cook for 3 to 4 minutes, until onion is soft and then add the chickpeas and stock and bring to the boil and then reduce the heat, cover and simmer for 1 1/2 to 2 hours, until the chickpeas are soft and falling apart (if you're using canned chickpeas, only simmer for 30 minutes and then discard the thyme and stir inthe coconut milk.
Meanwhile, heat a frying pan over a high heat and add a big drizzle of oil and add the sprounts and season and then cook for 2 to 3 minutes on each side, until charred and slightly crispy all over and set aside.
Using a stick blender or food processor, puree the soup, sorking in batches if necessary and adding a few tablespoon of water if too thick, until it is smooth and silky and season well with salt to taste.
Ladle the soup into bowls and top with the sprouts, shallot and coriander and sprinkle with the pumpkin seeds to serve.
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