Coconut-Ginger Chickpea Soup Gelson's

Ingredients

• ¼ cup extra-virgin olive oil
• 2 Tbsp mustard seeds
• ½ tsp ground turmeric
• Pinch of cayenne pepper
• Kosher salt, to taste
• 1 small shallot, finely chopped
• 3 Tbsp chopped Gelson’s jumbo golden raisins
• 2 Tbsp finely chopped Gelson’s organic cilantro stems, leaves reserved for garnish
• 1 Tbsp fresh lime juice
• 1 Tbsp extra-virgin olive oil
• Freshly ground black pepper, to taste
• 3 Tbsp virgin coconut oil
• 2 medium onions, peeled and coarsely chopped
• 2 garlic heads, top third removed
• 1 3-inch piece ginger, peeled and thinly sliced
• 1 Tbsp curry powder
• ½ tsp cayenne pepper
• 1 ½ cups dried chickpeas, soaked overnight, drained (reserve water)
• 2 13 ½-oz cans unsweetened coconut milk
• 1 ½ cups split red lentils
• Unsweetened toasted coconut flakes, thinly sliced serrano chiles, and cilantro leaves, for serving