Turmeric chickpea soup

The health benefits of turmeric have gained significant attention of late and here is a recipe that allows you the enjoy the goodness of turmeric in this simple and tasty soup. It is loaded with nutritious and healthy ingredients. Recipe credit goes to Hetty McKinnon though I have tweaked it for locally available ingredients.

Raw chickpeas – 1 cup (soak overnight and cook in pressure cooker)
Turmeric powder 1 tbsp
Onion – 1, chopped 
Garlic – 3, chopped fine
Green coriander – 2-3 sprigs
Vegetable stock – 2 -3 cups
Coconut milk – 1 cup
Broccoli – 1 large head
Pumpkin seeds – 4 tbsp
Olive oil – 2 tsp
Pepper – to taste
Salt – to taste

In a large pot add 1 tsp olive oil, chopped onions and garlic. When soft add the cooked chicken peas, turmeric powder, coriander and vegetable stock. Cook till the smell of raw turmeric is gone adding water if necessary. Add the coconut milk, salt and pepper. When cool blend smooth with a hand blender. Your soup is ready now.

To serve
Break the broccoli into small pieces and roast in an oven along with the pumpkin seeds after drizzling the remaining olive oil on it. Roast at 200 C for 15 minutes.

Ladle out the soup in a bowl. Garnish with roasted broccoli and pumpkin seeds and enjoy. 
Serve hot. Serves 4.

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