- 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel
- 1 Tbsp melted coconut oil (or sub grape seed oil)
- 1/4 tsp sea salt, plus more to taste
- 2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*)
- 1 tsp coconut sugar
- 1 Tbsp (15 ml) coconut or grape seed oil
- 2 shallots, thinly diced (~40 g)
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 1 Tbsp (6 g) minced ginger
- 6 small-medium beets, quartered (~80 g each)
- Pinch each sea salt + black pepper, plus more to taste
- 1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
- 1/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- optional: Pinch each ground cardamom and coriander
- 1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
- 2 cups (480 ml) vegetable broth (*DIY or store-bought)
- 2-3 Tbsp (24-36 g) coconut sugar (or maple syrup)
- optional: Fresh chopped cilantro
- If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt, tandoori masala, and coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
- Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
- In the meantime, heat a large pot over medium heat.
- Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
- Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, and coconut sugar.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn’t make any adjustments.
- Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
- Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Store chickpeas separately in a well-sealed container at room temperature up to 2 days.
*DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp ground paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
One more yummy recipe to share! Appetizer, Side dish, Vegetarian – Kadie De Saint Victor
Prep 20 minutes ∙ Cook 5 minutes ∙ Makes Yield: about 12 fritters ∙ Source Justataste.com
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, minced
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 tbsp olive oil
- Sour cream or yogurt, for serving
Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with sour cream or yogurt.