Gourmet Spiced Rice Soup with Garbanzos
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- ⅔ cup Basmati rice
- 1 shallot (diced)
- 1 ½ Tbsps fresh ginger (peeled and diced)
- 1 Tbsp Ghee
- 1 tsp biryani spice (or curry powder)
- 2 cups Coconut milk
- 3 ½ cups vegetable stock
- 1 small Mango (flesh diced)
- ½ organic Lime (juiced, zest grated)
- brown sugar
- 1 ¼ cups chickpeas (rinsed and drained)
- ground cinnamon
- To garnish
- crushed Red pepper flakes (ground)
- Curry powder
- cilantro
Preparation steps
1.
Cook the rice in boiling salted water according to the directions on the packet.
2.
Fry the shallot and ginger in hot ghee. Add the spices and fry for a few more minutes. Add the coconut milk and 750 ml stock and bring to the boil. Simmer for around 5 minutes then remove from the heat and add the mango. Purée well and season with lime juice, salt and a pinch of sugar.
3.
Heat the remaining stock in a small pot. Add the chickpeas and cook for around 5 minutes with a lid on. Season with cinnamon and salt.
4.
Transfer the rice to deep plates and add the soup. Place the chickpeas in the middles and garnish with lime zest, chilli flakes, curry powder and coriander.
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