Chickpea tofu soup

Ingredients

• 400 g chickpea powder
• 1 litre cold water
• ⅓ cup peanut oil
• ¼ tsp turmeric powder
• 5 red shallots, diced
• 3 garlic cloves, pounded
• 4 cm ginger, peeled, pounded
• 3 tomatoes, diced
• 1 tsp paprika powder
• pinch of salt
• 3 chicken thigh fillets, diced
• 400 g rice noodles, blanched
• 200 g blanched baby bok choy
• 200 g bean sprouts
• 1 tbsp toasted black sesame
• 1 tbsp crushed roasted peanuts
• 2 tsp fried garlic
• 1 tbsp light soy sauce
• 1 tbsp sugar cane syrup
• sliced spring onion, to garnish
• dried chilli flakes, to garnish
• lime wedges, to garnish

Standing time: 2 hours

Instructions

In a large bowl, combine the chickpea powder and water. Mix well. Set aside for 2 hours.

Transfer the top half of the liquid to a saucepan over low heat, stirring for 15 minutes.

Add a few tablespoons of the remaining liquid every 5 minutes, stirring continuously, for 15 minutes. (The liquid will become thicker.)

Meanwhile, heat a wok over low-medium heat. Add the oil. Sauté the turmeric powder, red shallots, garlic and ginger, stirring occasionally, for 15 minutes.

Add the tomatoes, paprika powder, salt and chicken. Stir-fry for 10 minutes. Remove from heat and set aside.

To serve, divide noodles among 4 soup bowls. Ladle the chickpea mixture over the noodles. Add the baby bok choy, bean sprouts, black sesame, peanuts, fried garlic, soy sauce and sugar cane syrup. Top with the tomato-chicken mixture.

Garnish with the spring onion, chilli flakes and lime.