1 onion, finely chopped
800- 900 g broccoli, chopped
1 clove garlic, crushed
2 cm ginger piece, grated
1 green chilli, finely chopped
400 g tin coconut milk, shake it to mix it well and reserve 2-3 tbsp for decoration
750 ml vegetable stock or chicken stock
200 g tin chickpeas, drained well
¼ tsp golden caster sugar
1 tsp garam masala
- Fry the onion in a little oil in a large pan until it is soft but hasn’t browned too much. Add the broccoli, garlic, ginger and chilli, and stir everything for a minute or so until it smells fragrant. Add the coconut milk and stock, and bring everything to a simmer, then cook for 20 minutes, or until the broccoli stems are tender. Season well and blend the soup with a hand blender or liquidiser until it is as smooth as you can make it. Pour it back into the pan and leave it for the bubbles to settle.
- Meanwhile, heat a little oil in a pan and add the chickpeas (if they are still wet they will spit), and stir and fry them for about 10 minutes until they are golden brown. Add the sugar, some salt and the garam masala, and stir everything for a minute, then turn off the heat.
- Reheat the soup, and serve it with a swirl of coconut milk and some chickpeas on top.