Spiced Chickpea Soup with Greens
Coconut cream makes this soup so silky and delish.
- 2 tablespoons Original 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; optional
- curried sunflower seeds for garnishing; see recipe on site
- 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, top with reserved chickpeas, mint, yogurt dusted with sweet paprika, turmeric and curried sunflower seeds. Serve alongside with toasted pita.
Toasted Pita – spread a very thin layer of ghee onto the pita. Dash it with turmeric, paprika and oregano. 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.
Tried this recipe?Let us know how it was!