Curried split pea soup with crispy chickpeas
Yeung Man Cooking · ♥ 6.1K likes · 162.1K views · 23 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
Soak one cup of dried split peas overnight in about three cups of water, then rinse and drain.
- 400 ml chickpeas
- salt
- pepper
- ½ tbsp smoked paprika
- 2 tbsp olive oil
Rinse and drain the canned chickpeas, put them in a large bowl with salt, pepper, half a tablespoon smoked paprika and a couple tablespoons of olive oil, and toss.
- 3 pieces garlic
- 1 whole onion
- 2 whole carrots
- 2 sticks celery
- 2 whole potatoes
Finely chop the garlic and onion; chop the carrots, celery and potatoes small.
In a stock pot over medium heat with two tablespoons olive oil, saute the onions and garlic five to seven minutes.
- 1 whole tomato
- 2 tbsp olive oil
- 1½ tsp salt
Add carrots and celery and saute another four to five minutes, then add one and a half teaspoons salt.
Add chili flakes and curry powder and saute about a minute.
- 1 tsp chili flakes
- 2 tbsp curry powder
- 1 cup water or unsalted veggie stock
Add the split peas and potatoes, stir, then add a cup of water or unsalted veggie stock.
Transfer four to five cups of soup to a blender and blend on medium high a few seconds, or blend in the pot with a stick blender, then pour back and stir.
- chili flakes
- garam masala
- fresh arugula
Plate and top with chili flakes, a generous pinch of garam masala, the crispy chickpeas and a small bunch of fresh arugula.