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Curry Beet Soup With Tandoori Chickpeas

Ingredients

• 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel
• 1 Tbsp melted coconut oil (or sub grape seed oil)
• 1/4 tsp sea salt, plus more to taste
• 2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*)
• 1 tsp coconut sugar
• 1 Tbsp (15 ml) coconut or grape seed oil
• 2 shallots, thinly diced (~40 g)
• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 1 Tbsp (6 g) minced ginger
• 6 small-medium beets, quartered (~80 g each)
• Pinch each sea salt + black pepper, plus more to taste
• 1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• optional: Pinch each ground cardamom and coriander
• 1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
• 2 cups (480 ml) vegetable broth
• 2-3 Tbsp (24-36 g) coconut sugar (or maple syrup)
• optional: Fresh chopped cilantro

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