Preparation / Directions:
1. Soak, rinse and cook chick peas. Cook for 45-60 minutes until soft, depending on age of the peas.
2. In a soup pot, sauté the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric and coriander.
3. Sauté for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes. 3. Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavor.
4. Re-heat gently and serve.
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