Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas.
In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.
Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.
There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas.
Posted by Mark Satterly in Intercook