Ingredients:
500 gms chickpeas (Soaked Overnight, pressure cooked)
1 cup light coconut milk
200gms whole tomatoes, blanched and chopped
¼ cup apple juice
¼ cup cilantro leaves
¼ Tbsp Garam masala (spice mix)
¼ Tbsp ground ginger
1 cup broth
Salt
¼ cup plain low fat yogurt
2 scallions, green part only, thinly sliced
Method:
In a blender, add chickpeas, coconut milk, chopped tomatoes, apple juice, garam masala (spice mix), cilantro and ground ginger Puree the mixture until smooth.
Transfer the puree in a saucepan over medium heat. Add the broth and let it simmer on medium high heat for about 5 minutes. Season with salt and pepper.
Serve the soup into bowls topped with yogurt and scallions green.
