This soup is a great way to incorporate beans into your diet. Chickpeas are common and can be purchased canned or dried. If you purchase dried ones, ensure that you allow at least 8 hours of soaking time before using them. The lemon grass in this recipe adds a beautiful flavor.

Ingredients

1 Tbsp. vegetable oil

1 medium onion (chopped finely)

2 stalks of celery (chopped finely)

1 - 19 oz. can chick peas, drained and rinsed (540 ml)

5 cups chicken broth (or vegetable broth)

2 ½ tsp. curry powder

3 Tbsp. dried lemon grass OR

grated zest of 1 lemon

1 - 7 oz. can coconut milk (196 ml)

Salt and pepper to taste

In large sauce pan, saute onion and celery in oil for 5 minutes.  Add chick peas, lemon grass, or lemon zest, and simmer 15 minutes.  If you are using fresh lemon grass, remove the stalk.  Using a hand blender, puree the soup.  Return to saucepan.  Add curry powder and upper part of the lemon grass.  Simmer for an additional 10 minutes.  Add coconut milk.  Allow soup to reheat, but do not let it boil.  Serve with a garnish of parsley or basil.

Enjoy!

Note:  You can substitute the dried lemon grass or lemon zest with fresh lemon grass.  This will give better flavoring to the soup.  Use one stalk of lemon grass. Prepare it by removing the outer layer.  Cut the stalk off and use in the stock.  Finely chop the upper white part of the lemon grass.  Substitute this for the dried lemon grass or lemon zest.