This recipe comes from my friend, Julie. Her sister sent it to her from a recipe she  saw in a newspaper in the midwest.

The first time I made it I stuck to the recipe. It was too mild for this California girl, so I revised it. Don’t be afraid to change or substitute ingredients this soup is very forgiving.

Chickpea Soup with an Indian Flair

2  16 ounce cans of chickpeas drained

1  14 ounce can of coconut milk

1 Cup Vegetable Broth (or 1 Cup Chicken Stock)

1 Cup prepared Medium Red Salsa (or 1/2 Cup if you don’t like heat.)

2 tsps. garam masala

1 tsp. ground ginger

1/4 Cup Applesauce (or 2 Tbs. Frozen apple juice concentrate) I have used grated apples with good results…fine shred.

1/4 Cup Cilantro Leave (or parsely if you hate cilantro)

Garnishes (Vegan Yogurt or Greek Yogurt, Sliced Green Onions and extra Salsa.)

Put it all in the blender and blend until smooth. Pour into a pan and heat it up, no need to boil! Simmer for 5 minutes and serve it up with the garnishes. 1 Tbs. of yogurt and 1 Tbs. sliced green onions. You can keep these ingredients on hand and have an instant meal in minutes. It is one of my favorite soups and it can go Vegan so easily!