Curried Tomato and Coconut Soup with Chickpeas and Mushrooms

When it comes to social media, I have two favourites: Facebook and Pinterest. Facebook for keeping up with friends and following (mainly cooking) blogs and pages, Pinterest because it allows you to save and categorise recipes you find online with a few simple clicks. But that ease can also have drawbacks, as I sometimes pin dishes that look good but disappoint when I actually read the whole recipe.

Which is what happened this week, when I got ready to cook a promising-looking chickpea soup from one of my boards and then realised that the flavours clashed (even just on paper), the cooking method didn’t work for me… in short that I would cook an entirely different soup. So that is what I did, with mainly store cupboard ingredients. I hope you like it.

Ingredients
1 onion, finely chopped
3 cloves of garlic, finely chopped
½ tsp cumin seeds
½ tsp fennel seeds
1 tsp chilli flakes, or to taste
1 tsp ground coriander
½ tsp turmeric
½ tsp garam masala
1 tsp coarse sea salt, or to taste
400 g tin of chopped tomatoes
250 ml coconut milk
1 cup/140 g dried chickpeas, soaked overnight and simmered till tender, about an hour and 15 minutes, depending on how ‘fresh’ they are. Don’t add salt. (Cooked weight about 290 g, you could use the same amount of tinned chickpeas)
200 g mushrooms, quartered
generous squeeze of lemon juice
fresh coriander, chopped

Preparation
– Cook your soaked chickpeas (unless you’re using tinned ones, of course).
– Heat a generous glug of oil in a medium-sized pot on a medium heat. When nice and hot, add cumin seeds, fennel seeds and chilli flakes. Stir for a few seconds, then add the onion and cook until soft.
– Turn the heat down, stir in garlic, ground spices and salt, fry and stir for about 30 seconds.
– Add coconut milk, tinned tomatoes, chickpeas and mushrooms.
– Bring to the boil, then simmer (I use a flame diffuser) for 15 minutes.
– Add lemon juice and more salt if needed.
– Serve, sprinkled with the coriander.