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Base layer: S. Hollis Mickey
Additional ingredients: David Vélez

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Green apple dal
serves 2

This recipe is remarkably easy and sounds like it will be bland. However, it is not. Something magical happens in the breaking down of the green apples and this rich, creamy soup fills a tender belly with care and comfort. Top with ghee, coconut flake, lime juice and a bit of grated ginger if you want to get fancy about it.

Ingredients
1 cup coconut milk
⅔ cup chana dal (dried split chickpeas)
2 medium, tart green apples peeled, cored, roughly chopped
2-4 pinches salt, divided
water

Method
1. Rinse chickpeas and put in a medium saucepan with milk, apples, and one pinch salt. Add enough water to cover.
2. Bring to a boil. Reduce heat and let simmer for about forty-five minutes, stirring and adding water to cover and a pinch salt every 15 minutes or so. 3. Taste to ensure the soup is not too salty. The green apples should break down completely over time.
4. Serve in a warm bowl and consume with ease.

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from Soup's On, released December 18, 2023

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S. Hollis Mickey Anchorage, Alaska

S. Hollis Mickey is an interdisciplinary artist working in text, textiles, sculpture, performance, and installation.

As a disabled artist, her work is created through the embodied experience of Myalgic Encephalomyelitis.

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