Chettinad Style Spiced Chickpea and Coconut Soup
with Fresh Coriander, Chilli Flakes, Crispy Onions and Naan
Calories
:
838 kcalProtein
:
27.3g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Source of Fibre
New
Allergens:
- Cereals containing gluten
- Wheat
Bringing flavours from the tradition of Chettinad cuisine, our curry paste is a rich, warming masala blend of roasted spices and coconut inspired by Tamil cooking. Packed with vegetables and chickpeas, this hearty veggie soup is full of flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Bell Pepper
80 grams
Sliced Mushrooms
180 milliliter(s)
Coconut Milk
1 carton(s)
Chickpeas
25 grams
Chettinad Style Paste
1 bunch(es)
Coriander
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
35 grams
Caramelised Onion Paste
40 grams
Baby Spinach
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Chilli Flakes
Not included in your delivery
1 tsp
Sugar
Nutrition Values
Energy (kJ)3505 kJ
Energy (kcal)838 kcal
Fat36.3 g
of which saturates17.7 g
Carbohydrate93.8 g
of which sugars17.7 g
Dietary Fibre22.3 g
Protein27.3 g
Salt3.8 g
Potassium723.9 mg
Calcium68.5 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Saucepan
•Baking Tray
Cooking Steps
1
- If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Heat a drizzle of oil in a large saucepan on high heat.
- Once hot, add the pepper and mushrooms and fry until softened, 5-6 mins. Stir.
2
- Stir in the coconut milk, chickpeas and chickpea liquid, Chettinad style paste and sugar (see pantry).
- Bring to a boil. Reduce the heat. Simmer, 3-4 mins.
- Meanwhile, roughly chop the coriander (stalks and all).
3
- Cut the naans in half widthways, then put in your toaster until golden.
- If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Stir half the coriander and caramelised onion paste into the soup.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
4
- Season the soup with salt and pepper. Add a splash of water if you feel it needs it.
- Share the soup between your bowls.
- Sprinkle over the remaining coriander, crispy onions and chilli flakes (add less if you'd prefer it milder).
- Serve with the naan for dipping.
