Lemongrass-Ginger Chickpea Delight

1. Cook Dried Chickpeas

If you are using dried chickpeas, place them in a large pot with 5 cups of water. Bring the water to a boil, then reduce the heat, cover the pot, and let the chickpeas simmer for 1 to 1.5 hours until they are tender and easily mashed.

2. Cook Canned or Cooked Chickpeas

If you are using canned or pre-cooked chickpeas, place them in a pot with 2.5 to 3 cups of water and cook for about 5 to 10 minutes until they are heated through.

3. Partially Mash Chickpeas

Once the chickpeas are ready, take a masher or a food processor and partially mash them. You want a creamy base with some whole pieces for texture.

4. Infuse Lemongrass and Ginger

Add the smashed lemongrass and ginger slices to the pot with the chickpeas and water. Let everything simmer together for about 20 minutes.

5. Sauté Shallots

While the soup is simmering, heat the peanut oil or shallot oil in a small skillet over medium heat. Add the minced shallots and a pinch of turmeric. Sauté the shallots until they become translucent and softened, about 3 to 5 minutes.

6. Combine Ingredients

Stir the sautéed shallots into the soup pot along with the salt. Let the soup cook for another 5 minutes to allow the flavors to meld together. Taste the soup and adjust the seasoning if needed. Remove the lemongrass and ginger slices.

7. Serve

Ladle the soup into bowls and garnish with the minced coriander. Add a lime wedge to each bowl for a fresh, zesty finish.