split chickpea soup with roasted veggies
Ingredients:
12 cups vegetable broth
2 cups chana dahl (split chickpeas)
1 onion, diced
6 medium carrots, chopped
6 stalks celery, chopped
1 can petit diced tomatoes
4 cloves garlic, minced
2 tsp sea salt
1 tsp fresh ground pepper
4 tsp garam masala
2 tsp turmeric
1/4 cup extra virgin olive oil
1 tsp cayenne
1 tsp smoked paprika
Garnish: cilantro and juice of one lemon
Directions:
Preheat oven to 400 degrees.
Bring chana dahl and broth to a boil, add spices.
Cover and simmer for 30 minutes or until chana dahl is soft.
Cover vegetables liberally in evoo, 1 tsp salt, 1/2 tsp pepper on a baking sheet.
Roast veggies in oven for 25 min.
Add veggies to chana dahl. Salt and pepper to taste.
Garnish with cilantro and a splash of lemon juice if you like that sort of thing.