Chickpea soup

Ingredients for 4 servings:

• 1 bunch of spring onions
• 3 cloves garlic
• some peanut oil
• 400 ml coconut milk
• ¾ liter vegetable broth
• 200 g lentils, red
• 2 tbsp ginger, grated
• 250 g chickpeas (drained weight)
• 1 lemon(s), juice
• salt and pepper
• chili powder
• cumin
• 2 tbsp nuts, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with red lentils and coconut milk

Chop the spring onions and garlic and sauté in the hot oil. Add the coconut milk and vegetable stock, bring to a boil briefly, and then add the lentils. Simmer for about 20 minutes. Meanwhile, squeeze the lemon and peel and finely grate the ginger. Then stir in the chickpeas and ginger and season with salt, freshly ground pepper, chili powder, and cumin. Simmer for another 15 minutes. Meanwhile, toast the chopped nuts (e.g. walnuts) in a pan without oil(!). Finally, stir the lemon juice into the soup and season again if desired. Ladle the soup into bowls or soup bowls and sprinkle with the toasted nuts.