
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!
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.