Color of the day: Silver Incense of the day: Lily 1 package dried chickpeas, soaked overnight, rinsed and drained 2 diced carrots 1 medium onion, diced 1 clove garlic, minced 1 tsp. grated ginger root cup chopped cilantro 1 tsp. garam masala 2 cups chicken broth 1 can coconut milk cup apple juice Salt and pepper Bring chickpeas to a boil in a large pot of salted water. Boil hard for 10 minutes and drain. Sauté carrots, onion, and garlic until soft. Add ginger and seasonings. Combine chickpeas and sautéed vegetables in a food processor or blender and puree. Combine pureed vegetables with chicken broth and bring to a boil. Cover and simmer 35 minutes. Add coconut milk and apple juice, then heat through. Salt and pepper to taste. |