Jennifer Oppermann

Jennifer Oppermann

Recipe

Curried Beetroot soup with roasted tikka spiced chickpeas

single recipe cover
INGREDIENTS
  • 1 tbsp coconut oil
  • 2 medium green onions (medium dice)
  • 4 cloves garlic (minced)
  • 1 small knob fresh ginger (grated finely)
  • 4 large beets about 700g (peeled and chopped into chunks)
  • 1tsp chilli powder
  • 1tsp ground cinnamon
  • 1tsp ground turmeric
  • 1tsp ground cumin
  • 4 cardamon pods
  • 1tsp ground cloves
  • 2 tsp ground coriander
  • 1 can light coconut milk
  • 400ml vegetable stock
  • FOR THE CHICKPEAS
  • ½ can cooked chickpeas (200g)drained and towel dried
  • 1 tablespoon coconut oil(melted)
  • 1 tablespoon dried tikka spices
  • ¼ teaspoon salt
method

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