Cape Town is experiencing a cold and rainy winter. What could be more perfect for staying warm than enjoying a delicious soup paired with wine?
30-min Chickpea and Tomato Coconut Curry Soup
Ingredients:
2 tablespoons olive oil
1 medium sized onion, diced
4 cloves of garlic, sliced
1 teaspoon salt
1 tablespoon curry powder
pinch of crushed dried chilies
1 can of diced tomatoes
2 cans of chickpeas, drained, rinsed
1 can full fat coconut milk
3 cups of broth of choice
juice of half a lime
For garnish:
fresh lime
thinly sliced red onion
cilantro
roasted cashews
Instructions:
1. Heat the oil over medium heat in a large soup pot. Add the onion, garlic, and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally
2. Add the curry powder and pinch of dried chili and stir constantly for about 30 seconds until spices are fragrant and start to stick to the bottom of the pan.
3. Add the diced tomatoes and broth.
4. Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
5. Cover and cook for about 10 minutes, until tomatoes are soft.
6. Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.
7. Season with salt and pepper and juice of half a lime.
8. Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.
Suggested pairing:
Lightly oaked Chenin Blanc, Chardonnay, or a red wine with soft, subtle tannins.
In my glass:
Journey’s End V2 Merlot 2018
One of the best Merlot wines I’ve had this year! Elegant & polished with bright aromas of cassis and red fruit, a hint of eucalyptus. French and American oak brings notes of vanilla, nutmeg, and cedar. Concentrated finish with nicely softened tannins.
Let me know once you have tried this recipe and what you choose to serve it with!
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