Chickpea Curry with Mango

Clean, rinse and dice the celery. Clean, rinse and chop spring onions. Peel ginger, dice finely.

Add everything to the hot clear soup, add curry and simmer for ten minutes. Add drained chickpeas, simmer for another ten minutes.

Remove the pot from the stove and add the yogurt. Season to taste. Cut mango pulp into wedges. Stir in with chopped cilantro.

Tip: Use creamy natural yogurt for an even finer result!

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