Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Stephanie Foley

How to Make It

Step 1    

In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.

Step 2    

Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently.

Notes

One Serving 288 cal, 6 gm fat, 3.7 gm sat fat, 49 gm carb, 8.7 gm fiber.

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Aggregate Rating value: 4

Review Count: 1010

Worst Rating: 0

Best Rating: 5

Author Name: Kelly11

Review Body: How are there over a thousand ratings for this? This is the worst recipe I have ever found on F&W. As written, it tastes like flavorless chickpea puree, and was utterly disgusting. I salvaged the recipe by adding more garam masala, smoked paprika, cayenne pepper, an entire jalapeno and some cream.

Review Rating: 1

Date Published: 2017-03-19

Author Name: amyinla

Review Body: I am an avid F&W reader and have rarely, possibly never, been disappointed with their recipes. Today was a first. This recipe is terrible. Think about it. There are almost 40 oz of canned garbanzo beans. The only spices, other than salt and pepper, are ½ teaspoon of two different spices and ¼ cup of fresh cilantro. The soup is not even cooked. The ingredients are combined, blended and then heated before serving. It tasted like canned garbanzo beans. I was so annoyed that I googled Garbanzo bean soup to get some ideas as to how to keep my investment in canned beans, canned tomatoes and canned coconut milk from ending up in the trash. Fortunately, there are some decent recipes out there. I sautéed some onion and garlic in olive oil. I then added a teaspoon each of cinnamon, cumin and paprika and a ¼ tsp. of cayenne. I added this mixture to the existing recipe and then cooked it on a low simmer for 20-30 minutes. In the end it was quite tasty. This recipe should never have made its way past the test kitchen doors. Seriously, F&W…what were you thinking?

Review Rating: 1

Date Published: 2016-12-09