Turmeric soup with onion chilli crunch

Cooking Time:15 minutes
Prep Time:10 minutes


  • 400 g chickpeas
  • 2 T onion chilli crunch
  • fresh curry leaves to deep fry and garnish
  • 300 g golden turmeric soup

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Cooking Instructions

Turmeric soup with onion chilli-crunch-roasted chickpeas

  1. Drain the chickpeas and toss with the onion chilli-crunch.
  2. Place on a tray and roast for 15 minutes at 200º C.
  3. Heat the soup and spoon over the chickpeas. Serve with deep-fried curry leaves.

Loadshedding tip: Instead of roasting the chickpeas, use them raw or quickly fry up some naan bread.

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