Chickpea Curry Soup

Ingredients
2 T olive oil
1 med. onion, chopped
3 cloves garlic, minced
2 tsp. curry powder
1 tsp. tumeric
1 tsp. ground cumin
 a pinch of chili powder
 a pinch of ground nutmeg
3 medium carrots, sliced in rounds
2 cups rinsed chickpeas
3 cups water or 2 cups water and 1 can coconut milk
salt and pepper to taste

Directions
1.  In a large soup pot heat olive oil over med. heat and saute' onion for 2 minutes.
2.  Add garlic and saute', stirring and making sure that garlic doesn't burn.
3.  Add remaining spices and carrot.
4.  If the mixtures is too dry, add some more olive oil to prevent burning.
6.  Add the chickpeas and stir to coat.
7. Add water and/or coconut milk. Bring to a simmer and cover.
8. Cook for 20 minutes, stirring occasionally
9. Add salt and pepper to taste
10. Eat the soup alone or as a complete protein that includes all essential amino acids, serve over brown rice.

Notes on the recipe:
I found this recipe years ago in the Outpost magazine. I finally got around to making it.   It's called Carrie's Daal.  I looked up daal and it means split.  Lentils were used in the original recipe.  My body doesn't like lentils.  They make me lethargic so I don't eat them.  I substituted chickpeas for the lentils so I couldn't call it daal anymore so I called it soup.  Other changes to the recipe included omitting 1 tsp. yellow mustard seeds.  I didn't have them and I didn't feel like going to the store to buy them so I didn't use them.  You had to saute' them until they popped as well which seemed like too much work. I also increased the carrots from 1 to 3 and the chickpeas from 1 cup to two. :)