Coconutty Potato and Chickpea Soup

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Step 1.

Roughly chop your onion, 4cm of your ginger, 4 cloves of your garlic, your lemongrass and your finger chillies, removing the seeds.

Step 2.

Pop them all in a small food processor and whizz to a paste.

Step 3.

Heat a large saucepan over a medium heat. Add a splash of olive, then sizzle for a minute until fragrant.

Step 4.

Tip your curry paste into the pan and cook for 10 mins until it has darkened slightly and is deeply fragrant. Keep stirring it to ensure it doesn’t catch.

Step 5.

Meanwhile, peel and halve your potatoes.

Step 6.

Add your cumin, turmeric and ½ tsp of your chilli powder to the pan, then cook out for 1 min.

Step 7.

Pour in your coconut milk and vegetable stock, then bring to a simmer. Drain your chickpeas, and get these in the pan along with your potatoes. Add a pinch of salt, then simmer for 25 mins.

Step 8.

Meanwhile, make your sizzling ginger oil. Chop your remaining ginger into matchsticks. Finely dice your remaining garlic cloves.

Step 9.

Add all of these ingredients to a heatproof bowl along with your remaining ½ tsp chilli powder.

Step 10.

Heat 100ml of vegetable oil in a saucepan until it is very hot. Carefully pour your oil over the ingredients in a bowl, then mix to combine.

Step 11.

Pour your soup into bowls, then drizzle over your sizzling oil. Top with coriander, then serve.

This would also be great with a handful of greens thrown in for the last 5 mins - spinach or kale would be lovely.

1 Onion
6cm Knob of Ginger
6 Cloves of Garlic
2 Sticks of Lemongrass
2 Finger Chillies
750g New Potatoes
1 Tsp Ground Cumin
½ Tsp Ground Turmeric
1 Tsp Chilli Powder
400ml Coconut Milk
400ml Vegetable Stock
400g Tinned Chickpeas
Handful of Coriander
Salt
Pepper
Vegetable Oil