Mulligatawny With Chickpeas Recipes

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MULLIGATAWNY WITH CHICKPEAS



Mulligatawny with Chickpeas image

This is a vegetarian version of the classic Indian soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 14

3 tablespoons olive oil
2 cloves garlic, finely minced
2 teaspoons grated peeled ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
8 ounces dried yellow lentils, rinsed
2 cans (14 1/2 ounces each) vegetable broth
2 tablespoons fresh lemon juice
1 can (19 ounces) chickpeas, drained and rinsed
1/4 cup scallion greens, for garnish
Brown basmati rice, for serving

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Working in batches, transfer to a blender and puree soup. Return soup to pot, add 2 cups of water. Cook over medium until warmed through. Remove from heat and stir in lemon juice.
  • Meanwhile, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add chickpeas; cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside.

MADHUR JAFFREY'S VEGAN MULLIGATAWNY



Madhur Jaffrey's Vegan Mulligatawny image

Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!

Provided by Keee8698

Categories     Lentil

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 19

1 tablespoon whole black peppercorn
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Madras curry powder
1/2 teaspoon hot curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1 (15 ounce) can chickpeas, drained and rinsed
6 small yukon gold potatoes, diced
1 cup split red lentils, rinsed
6 cups vegetable stock
1 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can coconut milk
1 tablespoon chopped cilantro, to garnish

Steps:

  • Dry roast whole peppercorns in soup pot over medium heat until fragrant.
  • Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
  • Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
  • Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
  • Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
  • Serve with cilantro garnish.

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