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Yield: 8-10 servings
3 tablespoons canola oil
4 cloves garlic, rough chopped (about 1 tablespoon)
1 teaspoon ground dry ginger
2 15-oz can chickpeas, drained, rinsing is optional
1 cup canned crushed tomato
1 13.5-can coconut milk
1 quart chicken or vegetable broth*
In a soup pot add the canola oil and onions. Heat over medium flame until the onions are wilted, but have no color.
Add the garlic, garam masala and ginger. Stir with a wooden spoon and allow to cook 1-2 minutes. Add the chickpeas, crushed tomato, apple juice, coconut milk and broth.
Bring to a boil, then lower to a simmer and allow to cook for 8-10 minutes.
*Add more broth if it seems the soup is too thick. Adjust seasonings.
By Emuna Braverman and Elizabeth Kurtz, of http://www.gourmetkoshercooking.com