chickpeas | Vibrant Weekly

I don’t normally buy convenience foods with one exception – prepared rotisserie chickens. They’re just so good and when you’re pressed for time, especially at this time of the year, they’re just the ticket. They’re also the meal that just keeps on giving: first you get to enjoy the delicious, tender chicken, then the carcass and any leftover chicken can be used to make this delicious soup. Mulligatawny soup, or “pepper water” from the original Tamil, is a very “British” soup, but originated in India during colonial times. It was made famous during the Seinfeld “Soup Nazi” episode. Here is my version, and although the ingredient list is long, it’s very simple and pretty much makes itself in the slow cooker. If you have a leftover chicken or turkey carcass you must try this soup. It is extremely delicious. For vegetarians, just use the two boullion cubes (but no additional salt) and add some short grain brown rice or pearl barley for a complete protein.
Ingredients:
one chicken or half a turkey carcass
cheesecloth for wrapping the carcass
1 can chickpeas, drained and rinsed well
1/2 can diced tomatoes
1 package creamed coconut, (coconut oil reserved for another use) chopped finely to help dissolve it
3 carrots, peeled and sliced
3 ribs celery, sliced
1 large onion, chopped
4 cloves garlic, minced
2″ piece of ginger, peeled and minced
1/2 butternut squash, peeled and chopped coarsely
1 sweet potato, peeled and chopped coarsely
3 granny smith apples, peeled, cored and chopped coarsely
1/2 cup of short grain brown rice or pearl barley (optional)
2 Tablespoons good quality curry powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 Tablespoon mixed peppercorns
1 bay leaf
1 or 2 bouillon cubes (2 if the soup is vegetarian)
1 1/2 litres of boiling water
1 Tablespoon honey
salt to taste
1 wedge of lime
1/2 bunch of cilantro, washed well and chopped
leftover chicken or turkey meat, chopped into 1″ cubes

Method:
Take an 18″ long piece of cheesecloth and add all the bones to the middle of it, reserving the meat for later.
Take a 4″ piece of cheesecloth and add 1 Tablespoon of mixed peppercorns to the middle of it, then tie it into a little bundle with a bit of string. Add this and the bay leaf to the bones, then tie it all into a tight little bundle.
Place into the slow cooker.
Add all the rest of the ingredients except the coconut cream, honey, salt and lime.
Cook on high for 4-8 hours, depending on your slow cooker. My small one takes 4 hours, my large one takes 8.
When there is one hour of cooking time left, remove the cheesecloth bag into a bowl. (When it is cool, put the whole thing into the compost) then add the chopped up coconut cream, the honey, and the meat, if using. Allow to cook for another hour or so. Taste for salt and sour and add the salt and lime if desired. At the end of the cooking time, add all the chopped cilantro. Serve with love and watch the smiles.
If you don’t have a slow cooker just use a pot on the stove. The whole soup can be made in an hour after it comes to the boil. It takes about 45 minutes simmering with the bones, then remove them, add the remaining ingredients except the cilantro and simmer for a further 15 minutes, then add the cilantro. It’s absolutely just as tasty – guaranteed!