Curried Beet Soup with Tandoori Chickpeas

Ingredients

CHICKPEAS

• 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel
• 1 Tbsp melted coconut oil (or sub grape seed oil)
• 1/4 tsp sea salt, plus more to taste
• 2 Tbsp tandoori masala spice blend* (can be purchased at store or made at home)

SOUP

• 1 Tbsp (15 ml) coconut or grape seed oil
• 2 shallots, thinly diced (~40 g)
• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 1 Tbsp (6 g) minced ginger
• 6 small-medium beets, quartered (~80 g each)
• Pinch each sea salt + black pepper, plus more to taste
• 1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• optional: Pinch each ground cardamom and coriander
• 1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
• 2 cups (480 ml) vegetable broth
• optional: Fresh chopped cilantro

Instructions

1. If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt and tandoori masala. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
2. Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
3. In the meantime, heat a large pot over medium heat.
4. Once hot, add oil, shallots, garlic and ginger. Saute for 2 minutes, stirring frequently.
5. Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
6. Add coconut milk and vegetable broth.
7. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
8. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
9. Taste and adjust seasonings as needed, adding more dry spices or salt to taste.
10. Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
11. Store leftover soup covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Store chickpeas separately in a well-sealed container at room temperature up to 2 days.

*DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp ground paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom.