Warm up with this hearty and flavorful Mulligatawny with Chickpeas, a delicious blend of spices, vegetables, and protein-rich chickpeas. This classic Indian-inspired soup offers a rich and creamy texture with a perfect balance of spices, making it a comforting meal for any day. It’s also naturally vegan and full of nourishing ingredients!
Mulligatawny with Chickpeas
Course: Main, SoupsCuisine: Indian Inspired4
servings10
minutes30
minutes350
kcalIngredients
3 tablespoons olive oil
2 cloves garlic, finely minced
2 teaspoons grated peeled ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
8 ounces dried yellow lentils, rinsed
2 cans (14 1/2 ounces each) vegetable broth
2 tablespoons fresh lemon juice
1 can (19 ounces) chickpeas, drained and rinsed
1/4 cup scallion greens for garnish
Brown basmati rice for serving
Directions
- Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Working in batches, transfer to a blender and puree soup. Return soup to pot, add 2 cups of water. Cook over medium until warmed through. Remove from heat and stir in lemon juice.
- Meanwhile, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add chickpeas; cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside.
This Mulligatawny with Chickpeas is a warming and flavorful dish, perfect for a cozy dinner. With its rich, creamy coconut base and a hearty blend of chickpeas, rice, and spices, it’s sure to satisfy your taste buds. Serve with naan or enjoy it on its own for a filling, healthy meal.
