This broccoli and coconut soup with fried chickpeas is a modern way to enjoy broccoli soup. With creamy coconut, a kick of chilli and crunchy chickpeas, this will become your new favourite. Ready in under an hour, it makes enough to serve the whole family
- Onion 1, finely chopped
- Olive Oil
- Broccoli 800-900g, chopped
- Garlic 1 clove, crushed
- Ginger 2cm piece, grated
- Green chilli 1, finely chopped
- Coconut milk it well and reserve 2-3 tbsp for decoration
- Vegetable or chicken stock 750ml
- Chickpeas 200g tin, drained well
- Golden caster sugar ¼ tsp
- Garam masala 1 tsp
Fry the onion in a little oil in a large pan until it is soft but hasn’t browned too much. Add the broccoli, garlic, ginger and chilli, and stir everything for a minute or so until it smells fragrant. Add the coconut milk and stock, and bring everything to a simmer, then cook for 20 minutes, or until the broccoli stems are tender. Season well and blend the soup with a hand blender or liquidiser until it is as smooth as you can make it. Pour it back into the pan and leave it for the bubbles to settle.
Meanwhile, heat a little oil in a pan and add the chickpeas (if they are still wet they will spit), and stir and fry them for about 10 minutes until they are golden brown.Add the sugar, some salt and the garam masala, and stir everything for a minute, then turn off the heat.
Reheat the soup, and serve it with a swirl of coconut milk and some chickpeas on top.