Mulligatawny with Chickpeas
January 25, 2009
We finally got around to this mulligatawny from Body + Soul magazine tonight, which Julie has posted on her blog (the magazine still doesn’t have it up).
J. liked the soup a more than I did; the spice is balanced (a little fiery) and I generally like lentils, but overall this just didn’t do anything for me. I wouldn’t make it again.
I used brown lentils, since that’s what was in my pantry, and omitted the coriander because I didn’t have any (and it’s rarely called for in the recipes I cook). To make things easier, I used my immersion blender to puree the lentils. Mine batch turned out a bit watery, so add your water in slowly until you get the thickness you desire.
The star of this recipe is the pan-toasted chickpeas that are supposed to go on top of the soup (mine sunk to the bottom). Just drizzle a tiny amount of olive oil in a large skillet, season a can of drained and rinsed chickpeas with salt and pepper, and cook over medium-high heat until browned and starting to pop. These were divine — I could have eaten the whole batch myself.
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Filed under: Soup,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Jodi | January 26, 2009 at 2:42 pm
Oh, I’m liking the idea of pan-toasted chickpeas…that sounds good!
2.
Grammy | January 26, 2009 at 7:34 pm
Those chickpeas caught my eye too. Maybe I’ll make them to snack on.
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