Beet & Curry Bisque with Tandoori Masala Chickpeas

Beets are often considered the underdog in the world of root vegetables. This recipe is sure to make even the biggest hater of these red nuggets fall in love with that robust, sweet and woodsy flavor. The addition of curry compliments and accentuates here as well as adds a fun twist. We finish it with a tasty infused olive oil to give it that extra boost and smooth mouth feel.
CHICKPEAS
3 15-ounce can chickpeas (rinsed, drained + dried in a clean towel)
3 Tbsp melted coconut oil (or sub grape seed oil)
0.75 tsp sea salt (plus more to taste)
6 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*)
3 tsp coconut sugar
SOUP
3 Tbsp coconut or grape seed oil
6 medium shallots, thinly diced
6 cloves garlic, minced (2 cloves yield ~1 Tbsp)
3 Tbsp minced ginger
18 small-medium beets, quartered
3 pinch each sea salt + black pepper (plus more to taste)
4.5 Tbsp green curry paste (or sub 36 g curry powder)
1 tsp ground cinnamon
1.5 tsp ground turmeric
1.5 tsp ground cumin
½ tsp cayenne pepper
½ tsp ground cardamom
½ tsp ground coriander
3 14-ounce can full fat coconut milk
6 cups vegetable broth
4 Tbsp maple syrup
Fresh chopped cilantro (optional)
2-3 Tbsp Cannabis Infused Olive Oil
Instructions
Preheat oven to 375 degrees F and add rinsed and dried chickpeas to a small mixing bowl. Top with oil, salt, tandoori masala, and sugar. Toss to combine and sample a chickpea. Taste and adjust seasonings as needed.
Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Toss the pan gently about half way through to get an even toast. When finished, set pan aside to cool.
In the meantime, heat a large pot over medium heat.
Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander. Stir to coat, then cover and cook for 4 minutes, stirring occasionally until well coated and beets are warm.
Add coconut milk, vegetable broth, and maple syrup.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn’t make any adjustments.
Serve with a drizzle of the cannabis infused olive oil, a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).

*DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp ground paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.