Golden Chickpea Soup (Vegan Recipe)
This vegan, healthy chickpea soup is uber-creamy. It's a delicious dish that you can make ahead for a cozy meal during stormy or chilly days!
Servings: 4
Calories: 446kcal
Cost: £1.03
Ingredients
- 1 white onion, finely diced (£0.15)
- 70 g fresh ginger, peeled & finely grated (£0.60)
- 4 cloves of garlic, finely chopped (£0.39)
- 2 (2 tins) of chickpeas, drained and rinsed (£0.49x2)=(£0.99)
- 2 (2 tins) of low fat coconut milk (£0.85x2)=(£1.70)
- 100 g kale, approx 3 handfuls (£0.75)
- Bunch of fresh coriander (£0.60)
Cupboard Essentials
- 1 tbsp olive oil
- 700 ml vegetable stock
- 1 heaped tsp turmeric
- 1 tsp of ground coriander
- Red pepper flakes or chilli flakes if you can handle the heat
- Salt & Pepper
Instructions
- To a large saucepan, add to the olive oil, onion, garlic and ginger. Season with salt and red pepper/chilli flakes and fry for around 5 minutes.
- After this time, add the turmeric and ground coriander to the pan. Fry for 2 minutes, then add the drained chickpeas, coconut milk and stock.
- Gently simmer for 20 minutes. After this stage, the soup should have reduced nicely. Add the kale to cook for a couple of minutes, until wilted but still vibrantly green.
- Serve up and top with fresh coriander and an additional sprinkle of red pepper/chilli flakes. Enjoy!
Notes
- Blend part of the chickpea soup and mix it back in for a creamy yet textured consistency.
- Add kale in the final few minutes to maintain its texture and avoid it becoming limp.
- Simmer a parmesan rind with the ingredients for extra flavour, and remove it before blending.
Nutrition
Calories: 446kcal | Carbohydrates: 24g | Protein: 20g | Fat: 35g