Ingredients (serves 4)
400 g soup vegetables
1 clove of garlic
1 piece of fresh ginger (about 3 cm)
1 Tbs. Ghee
2 tsp. Garam Masala (Indian spice mixture)
½ tsp. ground turmeric
1 l vegetable broth
150 g chickpeas (prior soaked for 12 hours)
300 g potatoes (the low starch, all purpose potatoes)
4 skinned tomatoes (400 g)
200 g peas
4-5 stalks of coriander
Wash and clean the soup vegetables. Peel onion, garlic and ginger and cut them into small cubes. Heat the lard in a saucepan, fry the greens, onion, garlic and ginger. Stir in ½ tsp. Garam Masala, turmeric, salt and pepper. Add the soaked chickpeas and cover with broth. Boil and cook covered for 30 minutes.
In the meantime peel potatoes, wash them, dice small. Cut tomatoes smaller. After 30 minutes of cooking, add the potatoes, tomatoes and peas to the soup, covered, and cook for 20 minutes. If necessary, add some liquid.
Wash the coriander, put aside a few leaves, chop the rest and stir in the stew. Season with salt and pepper, serve with coriander and remaining Garam Masala sprinkles.
Crispy papadams (thin Indian lentil flat breads) fit perfectly.