Ingredients:
- 400g of chickpeas
- 2 tomatoes cut in small pieces
- 1 onion, shredded
- 1 tbsp. ghee (or butter)
- 1 tsp. garlic paste
- 1 tsp. curry powder
- ½ tsp. cumin powder
- 1 tsp. cinnamon powder
- ½ tsp. chili powder
- 5 tbsp. coconut milk
- Salt
Preparation:
1. In a saucepan, fry the onion and the tomatoes in the ghee and the garlic paste for a few minutes.
2. Once the onion and tomatoes have softened, add the spices, the chickpeas with its water, salt as per your taste, mix it all with a spoon and let it boil.
3. When the mixture boils, turn off the heat and let it cool down.
4. Pour your mixture in your blender and mix everything for 2 to 3 minutes, and pour it back in the saucepan.
5. Add the coconut milk to the soup and let it boil again.
6. Serve hot, with some croutons or crispy naans.
