Cost: About 20 Shekels (6 US Dollars)
Olive oil
1 Onion chopped finely
2 cloves garlic minced
1 teaspoon grated ginger
Juice from a small lemon
1 teaspoon red curry paste
1 can minced tomatoes
1 liter water
1 can chickpeas
1 can coconut milk
Salt and pepper
Coriander (optional)
Pour some oil in a pot and fry the onion, garlic and ginger for a few minutes. Add the lemon juice and then the curry paste. Mix it well. Add the tomatoes and water and let it cook for about 20 minutes. If you like the soup to be spicier, you can add more red curry paste.
Rinse the chickpeas and add them to the soup together with the coconut milk. Cook for an additional 10 minutes, add salt and pepper according to your taste and serve – with coriander if you like it!