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Mulligatawny Soup

Yields1 Serving

 1 small roasted chicken (a deli rotisserie chicken works well)
 1 onion
 canola or olive oil, for cooking
 2 carrots, peeled and chopped
 2 celery stalks, chopped
 1 fresh jalapeño pepper, seeded and finely chopped
 3 garlic cloves, crushed or chopped
 1 Tbsp grated fresh ginger
 1 Tbsp curry paste or powder
 1 tsp cumin
 1-2 cups cooked chickpeas (half to a full 19 oz can, rinsed and drained)
 1 tsp salt
 1 14 oz (398 mL) can coconut milk (optional)
 1 tart apple (such as granny Smith), finely chopped
 steamed rice, for serving with
 chopped cilantro and/or chopped salted peanuts, for garnish (optional)

Pull the meat off the roasted chicken, eat the crispy skin and put the carcass and bones into a saucepan. Set the meat aside and just barely cover the carcass with water. Peel the onion and add the outer layers of skin to the pan. Bring to a simmer and cook for about half an hour. Strain into a bowl or pot and set aside. You should have 4-6 cups of stock.


Meanwhile, chop the onion and sauté it in a drizzle of oil in a large soup pot set over medium-high heat. Add the carrots, celery, jalapeño, garlic and ginger and cook for a few minutes, until soft. Add the curry paste, cumin and chickpeas and cook for another minute or two.


Add the chicken stock, salt and chopped chicken and bring to a simmer. Cook for about ten minutes, then add the coconut milk and apple and heat through.


Put a scoop of rice into each bowl and ladle the soup overtop. If you like, sprinkle with cilantro and/or chopped peanuts.