CURRY PEA SOUP

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Step 1

1. Soak the dried split peas overnight with about 3 cups of water. Then, rinse and drain when ready to cook

Step 2

2. Preheat the oven to 375F

Step 3

3. Rinse and drain the canned chickpeas and toss in a large mixing bowl along with a pinch of salt, pepper, 1/2 tbsp smoked paprika, and 2 tbsp olive oil

Step 4

4. Spread the chickpeas onto a baking tray lined with parchment paper

Step 5

5. Finely chop the garlic and onion. Chop the carrots and celery into small pieces. Chop the potatoes into small cubes and dice the tomato

Step 6

6. Bake the chickpeas in the oven for 40min

Step 7

7. Heat up a stock pot to medium heat. Add 2 tbsp olive oil followed by the onions and garlic. Sauté for 5-7min

Step 8

8. Add the carrots and celery. Sauté for another 4-5min, then add the salt, chili flakes, and curry powder. Sauté for about 1min

Step 9

9. Add the tomatoes and sauté for a couple of minutes. Add the split peas, potatoes, and water. Turn the heat to medium high. When the soup comes to a boil, cover and cook on medium for 25min

Step 10

10. Carefully transfer 4-5 cups of soup into a blender. Then, blend on medium high for a few seconds. Pour the blended soup back into the pot and give it a good stir

Step 11

11. Plate the soup and garnish with some more chili flakes, a pinch of garam masala, some crispy chickpeas, some fresh arugula, and a good drizzle of chili oil

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