Heat the oil in a large heavy bottom pot over medium heat until shimmering. Add the meatballs and brown them on all sides before transferring them to a plate and setting them aside.
2 tbsp neutral oil, 1 batch Chicken Meatballs
Add the shallots, carrots, and celery to the pot along with a generous pinch of salt. Sauté until slightly softened. Add the garlic and ginger and sauté until fragrant, about a minute more. Transfer the veg from the pot to a bowl using a slotted spoon. Set it aside.
3 shallots, 3 medium-sized carrots, 2 stalks celery, 3 cloves garlic, 1 tbsp fresh ginger
Melt the butter in the pot and whisk in the flour to form a roux. Add the tomato paste, curry powder, and turmeric, and sauté for 30 seconds more. Slowly whisk in the stock.
2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 tbsp tomato paste, 1 tbsp curry powder, ½ tsp turmeric, 6 cups low sodium chicken stock
Return the vegetables to the pot and add the chickpeas, apple, raisin, lentils, and bay leaves. Bring the mixture up to a boil and reduce to a simmer. Let cook for one hour or until the apple is very soft and the soup has thickened. Taste and season accordingly with salt.
1 (540 ml, 19 fl oz) can chickpeas, 1 Granny smith apple, ½ cup golden raisins, ½ cup red lentils, 2 bay leaves
Add the meatballs and the coconut milk to the soup and simmer for 10 minutes more. Spoon the soup into bowls and top with yogurt, pomegranate arils, cucumber, mint, and cilantro. Serve immediately.
1 (400ml, 13.5 fl oz) can full-fat coconut milk, yogurt, pomegranate arils, mint leaves, fresh cilantro, cucumber slices