Today's Recipe: Spicy Chickpea Soup

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    Y.W. Editor

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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

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