SERVES 8 to 10
INGREDIENTS
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion season with 1 teaspoon of the salt, and sauté until just translucent, about 3 minutes. Add the carrots and sauté for another 2 minutes.
Stir in the curry, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Push to side of pan, add 1 cup of chickpeas and mash to make a thicker stew. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan and stir to combine. Transfer this mixture into a soup pan.
Add the remaining 1 3/4 cups broth, coconut milk, chickpeas, cauliflower, tomatoes with their juices, and remaining 1 teaspoon salt. Stir to combine. Cook in a soup pan for 30-35 minutes for flavors to combine.
Stir in the basil and let sit for a few more minutes to allow the greens to wilt. Taste and season with salt and other seasonings as needed.
Go, eat your bread with joy and drink your wine with a merry heart, because it is now that God favors your works. Ecclesiastes 9: 7
Read More:
Home Remodeling to Make it Cozy
Keeping Your Identity Safe
Fall Festivals for Fun!