Chickpea and Turmeric Soup

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Chickpea and Turmeric Soup

Cozy up with a bowl of this vibrant Chickpea and Turmeric soup—a tantalizing blend of aromatic spices and wholesome ingredients offering up wellness in every spoonful! Beyond its delightful taste, turmeric, a key ingredient, brings a powerful antioxidant and anti-inflammatory punch, giving you a natural boost for your immune system. 👊 Topped with crispy chickpeas for a texture and flavour boost, this soup is irresistible. 

 

Ingredients:

1 tbsp EVOO
4 cloves garlic, minced
1 tsp ground ginger (or a 1” knob of fresh ginger, minced)
1 tsp turmeric (1 tbsp fresh turmeric, minced)
1 small onion, chopped
1 medium carrot, chopped
1 medium potato, peeled and chopped
1 cup cooked chickpeas
5 cups water
Salt and freshly ground black pepper, to taste
½ cup canned coconut milk
Juice of ½ lemon (approx. 2 tbsp)

Optional, to serve: coconut cream, olive oil, lemon, chopped parsley or cilantro

Crispy Spiced Chickpeas

1 cup cooked chickpeas
1 tbsp olive oil
½ tsp paprika
⅛ tsp cayenne
⅛ tsp salt or to taste

Directions:

For the Soup:

  • Heat olive oil over medium heat.

  • Add onion and cook until translucent, about 2 minutes.

  • Add garlic, ginger and turmeric. Cook, stirring constantly, for 1-2 minutes.

  • Then, add the carrot and cook for an additional 3 minutes, stirring occasionally.

  • Add potato, chickpeas, water, and salt. 

  • Bring to a boil over high heat and then reduce heat to a simmer. 

  • Cook until the potatoes are fork-tender, approximately 15 minutes.

  • Use a blender to purée the soup until smooth.

  • Stir in coconut milk and lemon juice. Adjust the consistency with more water if needed.

  • Taste and adjust seasoning according to preference.

  • Serve the soup topped with crispy spiced chickpeas. Optionally, garnish with a swirl of coconut cream, olive oil, lemon juice, and fresh chopped cilantro or parsley

For the Crispy Spiced Chickpeas:

  • Preheat the oven to 425°F (230°C).

  • Dry the cooked chickpeas as thoroughly as possible with a paper towel or clean kitchen towel. Spread them out on a baking sheet and bake for 5 minutes to remove remaining moisture.

  • In a bowl, mix the chickpeas with olive oil, paprika, cayenne, and salt until evenly coated.

  • Spread the seasoned chickpeas on the baking sheet and bake until they are very crisp and crunchy, about 20-25 minutes.