1 tablespoon oil
1 onion, chopped
1 or 2 sweet peppers, seeded, chopped
1 large tomato, chopped
2 teaspoons chopped fresh ginger or more
2 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
6 cups water or stock
1 large parsnip, peeled and diced
1 potato, peeled, diced
1/2 c. raisins or chopped dates
2 red apples, unpeeled, diced
15 oz. canned chickpeas
Heat the oil in a large, nonstick saucepan, add onion, peppers,
tomatoes and ginger. Saute 5-7 minutes. Add seasonings, saute
for 1 minute more.
Stir in the water/stock, parsnip, potato, raisins/dates and cook
over medium. heat about 15 minutes, stirring occasionally. Stir
in the apples and cook about 20 minutes more. Stir in the cooked
beans, cook 5-10 minutes more.
Meanwhile, prepare rice as you usually would.
When the soup is ready to serve, spoon rice into bowls or large
mugs, ladle the mulligatawny of the top. Serve with a good whole
grain bread or pita.