This recipe was generously shared with us by Elizabeth’s friend Adele, originally created by Chef Jeff Nathan of Abigael’s Restaurant in NYC

Yield: 8-10 servings
Ingredients
3 tablespoons canola oil
½ cup white onion, diced small
4 cloves garlic, rough chopped (about 1 tablespoon)
1 teaspoon garam masala (available in your grocer’s spice section)
1 teaspoon ground dry ginger
2 15-oz can chickpeas, drained, rinsing is optional
1 cup canned crushed tomato
½ cup apple juice
1 13.5-can coconut milk
1 quart chicken or vegetable broth*
½ cup cilantro, loosely packed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Preparation
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 the cilantro. Using an immersion blender, or carefully transferring batches to a blender or food processor, purée the soup until smooth. If needed, transfer back to the soup pot and add in the salt pepper. Stir, and adjust seasonings as desired.
*Add more broth if it seems the soup is too thick. Adjust seasonings.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!