Cream of corn, coconut milk, lime and ginger with dried tomatoes

Ingredients:
● 1 tablespoon oil (e.g. coconut or rapeseed)
● 1 small onion
● 2 cloves garlic
● 2–3 cm fresh ginger
● 1 can of corn (approx. 285 g drained) or 2 fresh corn cobs (kernels)
● 1 cup vegetable stock
● 1/2 can of coconut milk (approx. 200 ml)
● can of chickpeas (without brine)
● dried tomatoes marinated with oregano OLE!
● juice and zest of 1 lime
● salt and pepper to taste
● optional: a pinch of hot paprika or chili flakes

Additions (to serve):
● fresh coriander, parsley or chives
● roasted corn or sesame seeds
● a little coconut milk for the top

Preparation:
1. Heat oil in a pot. Add chopped onion and fry for 3-4 minutes, until soft. Then add pressed garlic and finely grated ginger and fry for another minute.

2. Add corn, chickpeas and some dried tomatoes, fry gently for a while. Season with salt, pepper and optional hot paprika.

3. Pour in the broth and simmer, covered, for 10 minutes, until everything is soft.
4. Pour in the coconut milk, bring to a boil. Add the grated zest of a lime and the juice of half (or a whole one – to taste).
5. Remove from the heat, blend everything into a smooth cream. If necessary, add more broth or water to achieve the desired consistency.
6. Taste – season with salt, pepper and possibly more lime juice or ginger if you want a stronger flavor.
7. Pour over the coconut milk, sprinkle with fresh herbs or popcorn.