Coconut-Ginger Chickpea Soup

bonappetit.com

Adam cooks things

subheading: MUSTARD SEED AND TURMERIC OIL:

¼ cup extra-virgin olive oil

2 Tbsp. mustard seeds

½ tsp. ground turmeric

Pinch of cayenne pepper

Kosher salt

subheading: CILANTRO-RAISIN CHUTNEY:

1 small shallot, finely chopped

3 Tbsp. chopped golden raisins

2 Tbsp. finely chopped cilantro stems

1 Tbsp. fresh lime juice

1 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

subheading: STEW AND ASSEMBLY:

3 Tbsp. virgin coconut oil

2 medium onions, peeled, coarsely chopped

2 heads of garlic, top third removed

1 3" piece ginger, peeled, thinly sliced

1 Tbsp. curry powder

½ tsp. cayenne pepper

1½ cups dried chickpeas, soaked overnight, drained

2 13.5-oz. cans unsweetened coconut milk

1½ cups split red lentils

Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)

Directions at bonappetit.com

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