Chickpea Soup With Turmeric and Ginger
Posted By: David Decicco | Posted On:
- 1, 15-ounce can chickpeas
- 1 tablespoon turmeric
- ½ teaspoon salt
- 4 tablespoons olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 2 tablespoons ground ginger
- 2 tablespoons turmeric
- ⅛ teaspoon cayenne pepper (optional)
- 2 teaspoons coriander
- 2 teaspoons salt
- 2, 15-ounce cans chickpeas, drained and rinsed
- 8 ounces yukon gold potatoes, peeled and diced into ½-inch cubes
- 8 cups vegetable broth
- 1, 15.5-ounce can coconut milk, separated
- 1 lime, juiced
- 1 tablespoon agave
- cilantro and chili oil for garnish
- Preheat oven to 375 degrees F.
- Drain and rinse one can of chickpeas. Spread over a paper towel to dry. Toss with olive oil, turmeric, and salt.
- Bake on a parchment-lined cookie sheet or baking pan for 35 minutes or until crispy. Stir halfway through baking.
- Remove from the oven and cool before serving.
- Heat 4 tablespoons of olive oil over medium-high heat, 3-5 minutes. Add onion and cook until softened, 7-10 minutes. Add garlic and continue to cook stirring often, 2 minutes.
- Next, add 2 cans of chickpeas to the hot oil and stir for 3 minutes. Stir in salt, spices, and potatoes until evenly coated. Add vegetable broth, cover and bring to a boil.
- Reduce to a simmer and cook, covered, for 30 minutes, stirring as needed.
- Add 1 cup of coconut milk and 1 tablespoon agave. Reserve the remaining coconut milk for garnish.
- Using a stick blender, puree the soup until velvety smooth. (Alternatively, you can puree the soup in batches in a blender or food processor.)
- Continue to simmer uncovered for 15 minutes, the soup should thicken slightly.
- Ladle into bowls and garnish with coconut milk, crispy chickpeas, cilantro, and chili oil (optional).
All recipes are the courtesy of Lodge Manufacturing, TN USA