Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients (serves 4):Method: Wash and peel the vegetables and chop into big chunks. Rinse the chickpeas under cold water and drain. Heat the vegetables in a pan with a tablespoonful of olive oil, add three quarters of the chickpeas, the stock and curry powder. Pour a litre of water into the pan, bring to the boil and leave to cook for 45 minutes.
Remove from the heat, blend the soup a little and serve in bowls with the raisins, the rest of the chickpeas and the chopped coriander to garnish. No need to add salt.