Spiced Chickpea Soup with Coconut and Turmeric
This recipe hit the Internet and became an overnight sensation. Always looking for a new crowd pleaser on the slopes. I tripled it with zero problems. It is simple, delicious and one I will make again and again.
1 large onion chopped
1 1/2 tsp. ground turmeric
1 2″ piece of ginger chopped
1 tsp. red pepper flakes
2 (15-ounce) cans chickpeas, drained andrinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock (you can use chicken stock
1 bunch Swiss chard, kale or collard greens (stems removed) torn into small pieces
1 cup mint leaves
Yogurt for topping
Warm pieces of pita bread to serve on the side
Slices of lime for the soup are a nice addition too.
In a large soup pot cover the bottom with olive oil, Saute the onions and ginger (you can add garlic here if you want but I don’t do garlic) for about 5 minutes.
Add the turmeric, red pepper flakes and chickpeas. Season with salt and pepper. Stir this frequently so the chickpeas get crisp and mix with the spices. Once they start to brown mash them up a bit to release the starches which will thicken the soup. Remove about one cup of the chickpeas for garnish later (this is optional). This should take about 10 minutes.
Add the coconut milk and stock, season again with salt and pepper to taste. Continue to mash the chickpeas a bit. Bring to a simmer for about 30 minutes or even more. The longer you wait the thicker the soup gets.
Add in the greens and make sure they are really mixed up in the liquid. Let this cook another 5-7 minutes. Season again if needed.
Pour into soup bowls, top with mint, yogurt, chickpeas, a piece of lime (just squirt the juice over the top) and even a dusting of turmeric with warm pita on the side. Delicious!