CURRIED CHICKPEA SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

2 tablespoon olive oil

1(50 Oz) can chickpeas, rinsed and drained

12 garlic cloves, minced

8 onions, chopped

10 carrots, chopped

1/4-curry powder

1 tablespoon turmeric

1 tablespoon cumin

1 tablespoon fresh pepper

1 tablespoon ginger powder

3 cups milk

Salt and pepper to taste

40 slices French bread

 

DIRECTIONS:

1.   In stock-pot over medium-heat, add oil and when sizzling.

2.   Add the onions and sauté for 5 minutes.

3.   Add the garlic and sauté for 1 minute.

4.   Stir in chickpeas, carrots, curry powder, turmeric, cumin, ginger powder and season with salt and pepper.

5.   Reduce heat to low, cover; simmer for 20-30 minutes.

6.   With an immersion blender blend until semi-smooth.

7.   Stir in milk and serve.

8.    

TOAST THE BREAD:  (PRE-HEAT OVEN TO 400 DEGREES)

40 pieces bread.

1/4-cup olive oil

10 cloves garlic minced

Line a baking sheet with parchment pepper.

Cut French bread into cubes.

Place on the baking sheet.

Add olive oil and garlic.

Using your hand gently toss the bread to coat oil and garlic

Bake for 15-20 minutes, or until well toasted.

 

ENJOY DAN:                           HALLELUJAH!!