Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried chick peas 1 md Caroot; chopped (think
1 md Onion; chopped -that's carrot)
2 tb Ghee 1 lg Potato; cubed
1 Red chili; whole 1 Green bell pepper; chopped
1 pn Cayenne pepper 1 Tomato; chopped
1 ts Turmeric 1/2 c Grated coconut
1 tb Coriander 1 c Coconut milk
4 c Stock 2 tb Lemon juice
1 Salt to taste 2 ts Cilantro/parsley

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.

~- Nanette Blanchard (nanetteb#csn.org)
Submitted By FLORENCE THOMPSON On 03-07-95

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