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Spiced Chickpea Soup with Greens

Spiced Chickpea Soup with Pita Toast
Spiced Chickpea Soup with Pita Toast
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Spiced Chickpea Soup with Greens

Coconut cream makes this yummy soup so rich and silky.
Also an excellent way to include more anti-inflammatory leafy greens in your diet. Not to mention the healing properties of turmeric and ginger!
The pita points are a "must" to complete this crazy healthy bowl of delicious-ness!
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Simply Ghee
  • 5 garlic cloves; finely chopped
  • 1 large yellow sweet onion; diced
  • 2 inches fresh ginger root; peeled, finely chopped
  • good salt and freshly cracked pepper
  • 1 teaspoons smoked sweet paprika
  • 2 tablespoons ground turmeric; + more for garnishing
  • 1 teaspoon chili pepper flakes; + more for garnishing
  • 2 15oz cans chickpeas; drained, rinsed well
  • 1 15oz cans full fat coconut milk or coconut cream
  • 2 cups of veggie or chicken broth
  • 1 bunch of Swiss chard, kale and/or spinach; stems removed, cut into small bite-size
  • 1 cup fresh mint; cut into thin strips for garnishing
  • yogurt for garnishing; if adding, not lactose-intolerant
  • curried sunflower seeds for garnishing; (recipe)

Method
 

  1. Melt the ghee in a large pot over medium heat. Add onion, garlic and ginger – season with salt and pepper and cook for about 4 minutes, or until the onions are a bit translucent and start to brown.
  2. Add the turmeric, paprika, chili pepper flakes, chick peas and season with salt and pepper and a splash of broth. Cook and stir frequently for about 8-10 minutes so the chickpeas cook in the spices and ghee. They will begin to brown and get crispy.
  3. Smash the chickpeas against the side of the pan with a wooden spoon which will help to thicken the soup. Remove about 1 cup of chickpeas and set aside.
  4. Bring to simmer, scraping and stirring occasionally till the soup has thickened, 20+minutes. If your desired consistency is not met, continue to cook until you like the thickness of the soup.
  5. Add Swiss chard and stir, making sure it has all submerged under the liquid. Cook till wilted and soft for 3-5minutes. Kale will take longer to soften. Season again with salt and pepper.
  6. Divide among bowls, garnish with reserved chickpeas, mint, yogurt dusted with sweet paprika, turmeric and curried sunflower seeds. Serve alongside with toasted pita – simply recipe below.

Notes

Toasted Pita – spread a very thin layer of ghee onto the pita.
Dash it with turmeric, paprika and oregano. Sprinkle with some good salt.
Place into a 325F oven and toast for upwards of 10 minutes. Don’t let it burn. Cut into triangles and serve.
Chickpeas can need a lot of salt so this recipe doesn’t end up salty!
Can also use Turmeric + Black Pepper Ghee DIY Mix.

Tried this recipe?

Let us know how it was!