turmeric chickpea soup

An unexpected, but delicious combination of flavors. I was a little skeptical as I had never made chickpea soup before but I loved it! The crispy Brussels sprouts as a garnish are wonderful! This recipe comes from ‘Family: New Vegetarian Comfort Food to Nourish Every Day’ by Hetty McKinnon.

Serves 4

Ingredients

27 ounces (750g) cooked chickpeas (about 3 drained cans), rinsed

Extra virgin olive oil

2 garlic cloves, roughly chopped

1 onion, diced

1 ½ teaspoons ground turmeric (or 2 tablespoons freshly grated turmeric root)

1 thyme sprig

4 cups (1 liter) vegetable stock

1 2/3 cups (400ml) coconut milk (1 can)

9 ounces (250g) Brussels sprouts, each cut into 6 wedges

Big handful of chopped scallions and cilantro leaves (optional)

2 tablespoons pumpkins seeds, toasted

Salt and black pepper

Creating the Magic!

Add a drizzle of olive oil to a large pot over medium heat. Add the onion, garlic, turmeric, thyme, and a pinch of salt, and cook for 3 to 4 minutes. Add the chickpeas, along with the vegetable stock, and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Discard the thyme sprig and stir in the coconut milk.

While the chickpeas are cooking, make the charred Brussels Sprouts. Heat a frying pan over a high heat, add a big drizzle of olive oil, and add the Brussels sprouts to the pan. Season with salt and pepper and cook for 2-3 minutes on each side, until the sprouts are charred and slightly crispy all over. Set aside.

Using a hand-held blender or food processor, puree the soup, working in batches if necessary and adding a few tablespoons of water if too thick, until the soup is smooth and silky. Season well with sea salt.

To serve, ladle the soup into serving bowls and top with the charred Brussels sprouts, scallions, and cilantro if using. Sprinkle each bowl with pumpkin seeds.  

Tip: This soup can be made ahead and stored in an airtight container in the fridge – without the Brussels sprouts and herbs for 2 days. It can also be frozen for up to 3 months.