- 1 14 ounce can Chickpeas
- 4 cups Chicken Stock
- 2 tablespoons Vegetable Oil
- 2 tablespoons Unsalted Butter
- 2 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 1 Onion
- 2 stalks Celery, chopped small
- 2 medium Carrots, chopped small
- 1 clove Garlic, finely chopped
- 1 teaspoon Fresh Ginger, grated
- 1 tablespoon Mild Curry Powder
- 1 teaspoon Ground Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 Red Apple, peeled and chopped
- 1 cup Cooked Basmati Rice
- Fresh Cilantro, chopped for garnish
- Add the chickpeas to a blender with 1/2 cup of the chicken stock and blend until smooth. Set aside.
- To a soup pan add 1 tablespoon of oil and 1 tablespoon butter over medium heat. Add the chicken breast and brown. Remove and set aside.
- Add the remaining oil and butter over medium heat and add the onion. Cook until they start to soften.
- Add the celery, carrots, garlic and ginger. Cook for 1 minute then stir in the curry, turmeric, cumin powder and salt, cook for 1 minute.
- Add the apple, chickpea purée and rest of the chicken stock. Bring to a simmer and cook for 20 minutes until the vegetables are tender. To make the soup thicker, remove 2 ladles of soup and blend or use an immersion hand blender to blend up some of the apple while still keeping the soups chunky texture.
- Taste for seasoning and add more salt if needed.
- Turn off the heat and stir in the cooked basmati rice. Serve warm garnished with chopped cilantro.