Why did I buy chickpea flour?
- waver Dec 31, 2008 10:18 AM
Its in the freezer. I remember it was was part of a good recipe, but I don't remember what... Any ideas what I could do with it?
Use it in this fabulously tasty Mulligatawny Soup:
• 2 tablespoon ghee or canola oil
• 1 large onion, chopped
• 6 clove garlic, chopped
• 3 tablespoon fresh ginger root, peeled and grated
• 1 jalapeõ chile, stemmed, seeded and chopped
• 1 tablespoon ground corriander
• 2 tablespoon ground cumin
• 1 ½ teaspoon turmeric
• ¼ cup all purpose or garbanzo flour
• 1 ¾ cup red lentils
• 9 cup chicken stock
• 3 tablespoon fresh cilantro, chopped
• 1 cup low-fat unsweetened coconut milk
• 2 teaspoon kosher salt
• ¼ cup fresh squeezed lemon juice
• freshly ground pepper
Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger and jalapeño and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin and turmeric. Cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
Pour in about 1 cup of broth and cook with the veggies until they're soft. Using an immersion blender, whirl until as smooth as possible. Add the rest of the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool a bit.
When the lentil mixture has cooled some, puree until you have a texture that's smooth with some visible intact lentils using an immersion blender. Stir in the cilantro. Return to the heat and bring back to a medium temperature.
Whisk in the coconut milk, lemon juice, and salt. Season to taste with pepper.
Serve with a cilantro sprig and additional lemon wedges.