Curried Beet Soup with Tandoori Chickpeas

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Curried Beet Soup with Tandoori Chickpeas

Recipe:

Ingredients:

CHICKPEAS
1 15-ounce 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 (see notes for DIY/where to buy*)
1 tsp coconut sugar
SOUP
1 Tbsp coconut or grape seed oil
2 medium shallots, thinly diced
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1 Tbsp minced ginger
6 small-medium beets, peeled and quartered

1 pinch each sea salt + black pepper (plus more to taste)
1 1/2 Tbsp green curry paste (or sub 12 g curry powder per 25 g paste)
1/4 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 pinch each ground cardamom and coriander (optional)
1 14-ounce can light coconut milk (optional // more for serving)
2 cups vegetable broth (DIY or store-bought)
2-3 Tbsp coconut sugar (or maple syrup)
Fresh chopped cilantro (optional)

Instructions:

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, tandoori masala, and coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
In the meantime, heat a large pot over medium heat.
Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
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.
Add coconut milk, vegetable broth, and coconut sugar.
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.

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