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Golden Turmeric Soup w/ Crispy Chickpeas

Golden Turmeric Soup w/ Crispy Chickpeas

Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 4 cloves garlic, minced
  • ½ tbsp (7.5 ml) coriander seeds, crushed
  • 1 tsp (5 ml) ground ginger (or a 1” knob of fresh ginger, minced)
  • 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) cracked black pepper
  • 1 small onion (125 grams), roughly chopped
  • 1 medium carrot (100 grams), roughly chopped
  • 1 medium potato (150 grams), peeled and roughly chopped
  • 1 cup (½ of a 19 oz. can) cooked chickpeas
  • 5 cups (1250 ml) water
  • 1 tsp (5 ml) salt, to taste
  • ½ cup (125 ml) canned coconut cream
  • Juice of ½ lemon (approx. 2 tbsp)
  • Optional, to serve: coconut cream, olive oil, lemon, chopped parsley, black pepper

 

CRISPY SPICED CHICKPEAS

  • 1 cup (½ of a 19 oz. can) cooked chickpeas
  • 1 tbsp (15 ml) olive oil
  • 1 clove garlic, minced
  • ½ tsp (2.5 ml) paprika
  • ⅛ tsp (1.25 ml) chipotle powder
  • ⅛ tsp (1.25 ml) cayenne
  • ⅛ tsp (1.25 ml) salt

Directions 

1. Preheat  oven to 400F

2. Toss the chickpeas in oil, garlic, chipotle powder, cayenne and paprika.

3. Spread them onto a lightly oiled Xtrema skillet 10- or 12-inch work great!) and season generously with salt and pepper.

4. Roast the chickpeas for 35-40 minutes, or until they're golden brown and  crispy. Stir a few times during roasting to prevent any sticking to bottom of your skillet.

Chickpeas can be stored in an airtight container for up to one week and are a great snack anytime of time day!

 

CHICKPEA TURMERIC SOUP

  1. Heat olive oil over medium heat in Xtrema sauce pan ( I used 3.5 court) Add garlic, crushed coriander seeds, ginger, turmeric, and black pepper. Cook for 3-4 minutes until nice and fragrant. Add onion and cook until translucent, about 3 minutes. Add carrot and cook for 5 minutes, stirring occasionally for no sticking. 
  2. Next, add your potato, chickpeas, water, and salt. Bring to a boil over medium heat and then turn heat down to a simmer. Cook until potatoes are fork tender and soft about 15- 20 minutes.
  3. Use a blender ( we used Vitamix) to purée the soup until creamy and smooth.
  4. Stir in coconut milk and lemon juice. If needed, adjust the consistency and texture with more water... just a little at a time. 
  5. Taste and adjust seasoning, don’t forget your crispy chickpeas are packed with flavor! 
  6. Serve hot with crispy spiced chickpeas and a garnish of lemon juice, fresh chopped parsley, and black pepper for some extra punch. Enjoy!!

    Golden Turmeric Soup w/ Crispy Chickpeas

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    15% Off with email/sms sign up
    Free Shipping to USA over $150