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Copper
Indian brown bean soup
Soup of brown beans with chickpeas, coconut milk, tomato and Indian curry paste.
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Ingredients
Directions
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Cut the onions. Heat the oil in a soup pan and fry the onion for 2 minutes.
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Put in the curry paste. Rinse the brown beans and chickpeas in a colander under cold running water. Add to the onion with the water. Bring to boil.
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Turn down the heat and let the soup boil gently with the lid on the pan for 5 minutes.
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Cut the tomatoes into quarters and remove the seed lists. Cut the flesh into cubes. Cut the coriander coarsely.
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Add the coconut milk to the soup and heat for another 1 minute. Season with pepper. Stir in the tomato and coriander.
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Bon appétit! .
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Nutrition
480Calories
Sodium26% DV624mg
Fat35% DV23g
Protein36% DV18g
Carbs14% DV41g
Fiber80% DV20g
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