Lately thick, creamy soups became my favorite meals during winter. And curry powder + chickpeas is one of our favorite flavor combinations ever. So I don’t even know why it did not occur to me earlier to combine the two and make a curried chickpea soup?!
This 1-pot soup is inspired by Indian cuisine – which uses common spices like turmeric, ginger and coriander– and is easy to make using ingredients you likely have on hand right now. It’s my basic “haven’t been to the store in days” dinner.
Making a Magickal Meal
Making a magickal meal is as easy as praying over your food while preparing it and being thankful for them for nourishing your body. It is important to know that while you are cooking whatever energy you give off will affect the food. So if you’re in a good mood, dancing and singing, the food will take on a positive energy. If you’re in a bad mood, the food will absorb that energy too. Be mindful of ingredients, the history, the magical properties of food and how it nurtures your body.
Did you know?
Once upon a time, curry was used as currency on the ancient trade routes.
Use curry to enrich your meals with the intent to bring currency into your life.
Correspondence:
Chickpeas – Venus – fertility, motherhood, impotence, frigidity
Coconut Milk – Moon – purity, innocence, purification, nourishing, health, healing
Ginger – Mars – energy, stimulating, lust, success, power, money, prosperity, health, love
Lemon – Moon – breakups, dissatisfaction, happiness, purification, friendship, happiness, breaking bad habits, addiction
Olive oil – blessing, sanctifying
Salt – Earth – protection, banishing, exorcism
Stock – Healing, nutrition
Maple Syrup – Water – Abundance, longevity, love, money, sweetening disposition
1-pot Curried Chickpea Soup
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 4 cloves garlic minced
- 1 small knob fresh ginger,minced
- 500 g canned chickpeas drained
- ½ tsp sea salt
- 2 tbsp curry powder
- 1 can light coconut milk
- 1 cup vegetable broth
- 1-2 tsp maple syrup
- 1-2 tbsp lemon juice
Instructions
- Heat up the oil in a large pan over medium heat, add onion, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
- Add chickpeas, salt, and curry powder and stir to coat. Sauté on medium-low heat for 5 minutes to slightly brown the chickpeas. Stir frequently.
- Add coconut milk and vegetable broth and stir. Bring back to a simmer over medium heat, then reduce heat to low and simmer for 10-15 minutes.
- Add the maple syrup and lime juice and stir. Taste and adjust flavor as needed, adding more salt to taste, maple syrup or curry powder.
- Garnish with fresh cilantro, coconut milk or yogurt, more lime juice, and/or crispy chickpeas.
Notes
P.S. The leftover is perfect with rice!
