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Mulligatawny with Chickpeas Recipe

   
 

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     Mulligatawny with Chickpeas

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   10

Ingredients
3 tablespoons of olive oil
2 cloves of garlic, finely minced
2 teaspoons of grated, peeled ginger
1 teaspoon ground cumin
1/2 teaspoon of ground coriander
1 teaspoon of turmeric
1/4 teaspoon of cayenne pepper
8 ounces of yellow lentils
2 cans of vegetable broth (14.5 ounce cans)
 
2 tablespoon of fresh lemon juice
1 (19 ounce) can of chickpeas, drained
1/4 cup of scallions for serving and garnishing
Brown basmati rice for serving

Instructions
Cook 1 tablespoon of olive oil in a large saucepan over medium. Add the garlic, ginger, cumin, coriander, turmeric and cayenne. Cook, stirring until fragrant, about 30 seconds. Add the 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. Return the soup to the pot, add 2 cups of water. Cook over medium till warmed through. Remove from heat and stir in lemon juice.
Meanwhile, heat the remaining two tablespoons of oil in a large nonstick skillet over medium heat. Add the chickpeas, stirring occasionally till golden brown and crisp, 7 to 8 minutes. Serve the soup, topped with chickpeas and scallions. Basmati rice as side.


Originally Submitted
7/9/2010





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