Creamy Spiced Chickpea Soup with Coconut & Lime

Method

1. Peel and finely chop the red onion, carrots, and garlic. Grate the ginger.
2. In a large pan, melt 40g of coconut oil.
3. Add the onion and carrot, and sauté on low heat for a few minutes to soften.
4. Then add the garlic and ginger and cook for an additional 2 minutes.
5. Add the curry powder, chili flakes, and paprika, and stir through.
6. Drain the chickpeas, reserving 60g, and add the rest to the pan.
7. Add the coconut milk, stock pots, lentils, and water. Season with salt and pepper and bring to a boil.
8. Chop the coriander and add it to the pan. Simmer for 30 minutes with the lid off, breaking down some of the chickpeas with the back of a wooden spoon to thicken the soup.
9. Add the baby spinach and lime juice and cook for another 5 minutes.
10. Fry the remaining chickpeas in the remaining coconut oil.
11. Spoon the soup into bowls, sprinkle over the chickpeas, and garnish with a few slices of chili. Serve.