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Mulligatawny with Chickpeas

Mulligatawny with Chickpeas

Serving the rice on the side lets diners choose how much to use.

Body+Soul, 2009 http://www.marthastewart.com/132648/mulligatawny-chickpeas
4
Rated
80100(2)2
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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

  1. 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.
  2. 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.

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