{"id":1544,"date":"2012-12-05T18:24:39","date_gmt":"2012-12-06T00:24:39","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1544"},"modified":"2012-12-05T18:24:39","modified_gmt":"2012-12-06T00:24:39","slug":"chickpea-almond-soup","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1544","title":{"rendered":"Chickpea & Almond Soup"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I don’t go out of my way to cook vegetarian dishes and don’t often find them satisfying as meals. This soup is definitely an exception. There’s just enough almond butter to give the soup a deep, rich flavour with chickpeas making up the bulk of this hearty, Indian-spiced soup. The first time you make it will definitely not be the last.<\/p>\n

Time: 25 minutes<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 tablespoon extra-virgin olive oil<\/address>\n
2 onions \u2013 finely chopped<\/address>\n
1 teaspoon fresh grated ginger<\/address>\n
3 cups vegetable (or chicken) stock<\/address>\n
19 ounce can chickpeas \u2013 rinsed and drained<\/address>\n
3 tablespoons almond butter<\/address>\n
2 teaspoons garam masala<\/address>\n
2 tomatoes \u2013 chopped<\/address>\n
\u00bc cup cilantro \u2013 finely chopped<\/address>\n
\u00bd teaspoon crushed chili flakes<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Heat a suitably sized pot containing the olive oil over medium heat. When the oil is hot, add the onions and ginger, stirring occasionally for seven minutes<\/p>\n

While the onions and ginger are cooking, place one cup of the stock along with the chickpeas and almond butter in a blender or food processor and blend until smooth.<\/p>\n

To the onions and ginger, add the garam masala, stirring often for one minute.<\/p>\n

Add the tomatoes, chickpea mixture and remainder of the stock to the pot and bring to a simmer. Continue to simmer the soup for five minutes.<\/p>\n

Remove the soup from heat and serve topped with the cilantro and chili flakes.<\/p>\n

Get the PDf and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t go out of my way to cook vegetarian dishes and don’t often find them satisfying as meals. This soup is definitely an exception.… <\/p>\n","protected":false},"author":1,"featured_media":1537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,32,5],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/11\/Chickpea-Almond-Soup.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1544"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1544"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1544\/revisions"}],"predecessor-version":[{"id":1549,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1544\/revisions\/1549"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1537"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}