Curried Chickpeas & BBQ’d Pork Soup • 6 to 8 servings
This delicious soup came together from leftovers.
Chickpea Ingredients
3 15-oz. cans cooked chickpeas, drained; reserve the liquid
or
2 cups dried chickpeas; reserve the liquid
3 medium onions, finely chopped
2 tsp. salt
1 fresh hot small green chile, finely chopped
1 Tbsp finely grated fresh ginger
4 Tbsp vegetable oil
1 -14.5 oz. can diced tomatoes
or
3 or 4 large tomatoes, diced
1 Tbsp ground coriander seeds
1 Tbsp ground cumin seeds
1/2 tsp ground turmeric
2 tsp garam masala
1/4 tsp cayenne pepper
Directions
Makes 5 servings of Curried Chickpeas
Add 2 Tbsp of the chopped onions, 1/2 tsp salt, green chile, ginger and lemon juice into a cup. Mix well and set aside.
Heat oil in a heavy, casserole-type pot over a medium heat. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes.
Add the coriander, cumin and turmeric. Stirring, cook spices for about 30 seconds.
Next, add the drained chickpeas, 1-3/4 cup of their reserved liquid, 2 tsp salt, the garam masala and cayenne.
Stir then cover and simmer for 20 minutes. Stir occasionally.
Add the mixture in the cup. Stir and serve.
Original recipe submitted by SparkPeople user SHORTSNSANDALS
BBq'd Pork & Vegetables
Leftover pork chops chopped into bite-sized pieces along leftover grilled vegetables (beets, carrots, onions).
Add all ingredients to a saucepan. If more stock is needed to make the contents into a soup, add tomato juice, soup or cocktail to the pot, or whatever you have open in the fridge. Simmer for 1 hour or so to allow the flavours to meld.
Adjust seasoning to taste.
Refrigerator Soup! A great way to remake leftovers.
This delicious soup came together from leftovers.
Chickpea Ingredients
3 15-oz. cans cooked chickpeas, drained; reserve the liquid
or
2 cups dried chickpeas; reserve the liquid
3 medium onions, finely chopped
2 tsp. salt
1 fresh hot small green chile, finely chopped
1 Tbsp finely grated fresh ginger
4 Tbsp vegetable oil
1 -14.5 oz. can diced tomatoes
or
3 or 4 large tomatoes, diced
1 Tbsp ground coriander seeds
1 Tbsp ground cumin seeds
1/2 tsp ground turmeric
2 tsp garam masala
1/4 tsp cayenne pepper
Directions
Makes 5 servings of Curried Chickpeas
Add 2 Tbsp of the chopped onions, 1/2 tsp salt, green chile, ginger and lemon juice into a cup. Mix well and set aside.
Heat oil in a heavy, casserole-type pot over a medium heat. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes.
Add the coriander, cumin and turmeric. Stirring, cook spices for about 30 seconds.
Next, add the drained chickpeas, 1-3/4 cup of their reserved liquid, 2 tsp salt, the garam masala and cayenne.
Stir then cover and simmer for 20 minutes. Stir occasionally.
Add the mixture in the cup. Stir and serve.
Original recipe submitted by SparkPeople user SHORTSNSANDALS
BBq'd Pork & Vegetables
Leftover pork chops chopped into bite-sized pieces along leftover grilled vegetables (beets, carrots, onions).
Add all ingredients to a saucepan. If more stock is needed to make the contents into a soup, add tomato juice, soup or cocktail to the pot, or whatever you have open in the fridge. Simmer for 1 hour or so to allow the flavours to meld.
Adjust seasoning to taste.
Refrigerator Soup! A great way to remake leftovers.
