Turmeric soup with onion chilli crunch
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 400 g chickpeas
- 2 T onion chilli crunch
- fresh curry leaves to deep fry and garnish
- 300 g golden turmeric soup
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Turmeric soup with onion chilli-crunch-roasted chickpeas
- Drain the chickpeas and toss with the onion chilli-crunch.
- Place on a tray and roast for 15 minutes at 200º C.
- 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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