Curried Beet Soup with Crispy Tandoori Chickpeas | EasyCook

Ingredients

• 1 15-ounce can chickpeas, rinsed, drained and dried
• 1 Tbsp coconut oil, melted
• 1/4 tsp sea salt
• 2 Tbsp tandoori masala spice blend
• 1 tsp coconut sugar
• 1 Tbsp coconut or grape seed oil
• 2 medium shallots, thinly diced
• 2 cloves garlic, minced
• 1 Tbsp ginger, minced
• 6 small-medium beets, peeled and quartered
• 1 pinch sea salt
• 1 pinch black pepper
• 1 1/2 Tbsp green curry paste
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 pinch ground cardamom
• 1 pinch ground coriander
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth
• 2-3 Tbsp coconut sugar
• fresh cilantro, chopped