Golden Chickpea Soup
This delicious vegetarian Golden Chickpea Soup is simple, satisfying and loaded with nutrients. Give it a go!
Servings: 4
Calories: 446kcal
Cost: £0.84
Equipment
Ingredients
- 2 tins of chickpeas (£0.80)
- 2 tins of coconut milk (£1.18)
- 75 g fresh ginger (£0.33)
- 4 cloves of garlic (£0.62)
- 1 white onion (£0.23)
- 100 g kale,approx 3 handfuls (£0.59)
- Bunch of fresh coriander (£0.48)
Cupboard Essentials
- 2 tbsp olive oil
- 700 ml vegetable stock
- 1 tbsp turmeric
- 1 tsp of ground coriander
- Red pepper flakes,or chilli flakes if you can handle the heat
- Salt & Pepper
Instructions
- Start by finely dicing the onion, ginger and garlic. Add to a large saucepan with around 2 tbsp of olive oil on a medium/low heat. Also add the turmeric/ ground coriander at this stage.
- Gently fry for around 6 minutes and then pour in the drained chickpeas. Stir to combine and fry for another 3 minutes.
- Pour in the coconut milk/ vegetable stock (700ml) and reduce to a gentle simmer, timer set to 30 minutes. Add the kale for the last 5 minutes.
- The soup should’ve thickened after 30 minutes and will be ready to serve up. Garnish with some fresh cori and red pepper flakes (chilli flakes if you can handle the heat). Add salt & pepper to taste. Freezable or keeps in the fridge for 5 days.
Nutrition
Calories: 446kcal | Carbohydrates: 24g | Protein: 20g | Fat: 35g