My favorite form of online entertainment is to peruse food blogs. I stumbled across one called, “Karina’s Kitchen,” several weeks ago. A recipe for Moroccan coconut and chickpea soup has been safely posted in my bookmarks ever since.
A mixture of coconut milk, peppers, Granny Smith apples, lime, curry and cinnamon, it is bubbling on the stove as I write. Click through from the links above for the recipe. Here are a few tips.
Curry powder: I love Penzey’s Maharajah curry powder.
Chickpeas: Last week, I realized I had a cup or so sitting on my shelf. I threw them into a bowl, let them soak overnight, and while I was reading the paper and having coffee on a Sunday, I let them boil merrily on the stove. When they were soft, into the freezer they went, with a bit of broth to keep them insulated.
This might seem like an intimidating recipe, but don’t be afraid to use a red pepper in place of the yellow one. I did not have the wherewithall to get the exact same type of canned tomatoes suggested in the recipe, but a stew like this, I’ve found, tends to be forgiving.
If you are a meat person, chunks of cooked chicken would add nicely to the stew.
Footnote: Whew! This soup was just what I needed! I’ve gone through three bowls already.
One last tip: I added salt a bit at a time, tasting as I went. I ended up adding A LOT of salt! Don’t be discouraged if the soup seems a tiny bit flat at first. Just keep adding a little salt at a time, or perhaps more lime juice. Once you hit the flavor zone, the soup is divine.