lemon chickpea soup

ingredients

• cooking oil

• 4-5 small brown onions OR 1 large white onion

• 3 garlic cloves

• thumb-sized chunk of ginger

• 4-5 potatoes (optional)

• thumb-sized chunk of turmeric (or 1 tsp ground turmeric)

• 1 can chickpeas (liquid and all)

• 1 can coconut milk

• 1 ½ cups vegetable stock or water

• juice of 1 lemon

• salt

• pepper

instructions

1. Finely chop onions, garlic, ginger, potatoes (optional) and turmeric before heating a large pan on the stove.

2. Add cooking oil and onions to the pan, cook for 5-10 mins, then add garlic, ginger, and turmeric. Mix regularly.

3. Once onions are clear and soft, add chickpeas (including canned liquid), coconut milk, potatoes (optional), vegetable stock/hot water, and lemon juice. Let simmer for as long as you'd like or just before potatoes begin to fall apart.

4. Season to taste with salt, pepper, and anything else. Add olive oil on top if you'd like.