Do you like soups and think that a good soup should be tasty and be for the meal itself? Try this creamy chickpea soup and I'm sure you want it many more times! Depending how spicy food you like, add more or less seasoning. If it is possible, use dried chickpeas instead of canned ones. Dried and boiled chickpeas taste a lot better and you can be sure there is nothing added you don't want to eat 😉
Soup
0,5 cauliflower |
200 g chickpeas |
2 carrots |
400 ml coconut milk |
1 l vegan broth |
parsley |
lime |
2 gloves garlic |
2 Bird eye chilli |
1 tbsp turmeric |
0,5 tbsp cumin |
0,5 tsp salt |
Roasted chickpeas
50 g chickpeas |
3 tbsp olive oil |
1 tbsp coriander |
1 tbsp cumin |
0,5 tsp slat |
2 Bird eye chilli |
Take dried chickpeas and put to cold water for overnight.
Boil the chickpeas till they are soft. That should take about an hour.
Pour some olive oil to the pot and add finely chopped carrots and cauliflower. If you make carrot juice yourself, use carrot pulp instead. Add 4/5 of chickpeas, garlic and broth. Boil it 10 minutes.
Add seasoning, lime juice and coconut milk. Heat it till the soup starts boiling. Turn off the heat and let it cool 5 minutes.
In the same time heat pan, pour some olive oil and add the rest of chickpeas and seasoning. Fry chickpeas in oil and in seasoning till chickpeas are crispy.
Take hand blender and blend your soup till it is nice and creamy.
Garnish your soup with roasted chickpeas.