- 250 GRAM CHICKPEAS
- 2 CHILIES, chopped
- 2 DECILITER CREAM
- 1 LEMON
- 1 TBSP CORIANDER POWDER
- 1 TBSP CUMIN POWDER
- 50 GRAM BUTTER
- 1 TSP TURMERIC
- 2 CLOVES GARLIC, chopped
- FRESH CORIANDER, chopped
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- 250 GRAM PRAWNS
- 500 GRAM FISH, with skin and bones
- 100 GRAM CRAB MEAT
- PIECE OF GINGERROOT, grated
- 1 STALK LEMON GRASS, chopped
- 3 CLOVES GARLIC, mashed
- 2 TBSP FISH SAUCE
- 2 TBSP CHILI SAUCE
- 1 1/2 CUP COCONUT MILK
- 1 ONION, chopped
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Add 2 liter water to
the chickpeas. Bring to the boil and simmer for one and a half hour.
Melt the butter and fry the chilies and the garlic; add coriander powder,
cumin and turmeric powder and stir well. Add to the soup. Grate the
rind of the lemon and add; add salt to taste; simmer for half an hour
more. At last, squeeze juice out of the lemon and add, as well as the
cream and the fresh coriander. Decorate with coriander leaves and chili
pepper.
See also a recipe for
chickpea soup from Armenia.
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Clean the fish and
the prawns, put the bones, skin and shells in a pan with one and a half
liter water, cook for 20 minutes, sieve the stock. Add salt to taste
and reheat. In the meantime, fry the onion for 5 minutes, add lemon
grass, ginger and garlic and fry 2 minutes more, add fish sauce, chili
sauce and coconut cream and bring to the boil; add fish, prawns and
crab and cook 5-10 minutes until just done. Add this mixture to the
stock and stir well. Serve immediately.
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