Reviews Add Rating & Review
Back to Mulligatawny with Chickpeas All Reviews for Mulligatawny with Chickpeas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mulligatawny with Chickpeas Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes Serving the rice on the side lets diners choose how much to use.
Gallery Mulligatawny with Chickpeas
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Gallery
Mulligatawny with Chickpeas
Mulligatawny with Chickpeas
Mulligatawny with Chickpeas
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes Serving the rice on the side lets diners choose how much to use.
Cook’s Notes
Serving the rice on the side lets diners choose how much to use.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mulligatawny with Chickpeas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mulligatawny with Chickpeas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
