Turn a pantry staple into a delicious soup
I always have a can of chickpeas in my pantry, so I'm constantly on the hunt for new recipes to use them up. This recipe has warm Indian flavors, and it's a soup your dietician would approve.
Have fun experimenting with the ingredients. Carrots or butternut squash could be used instead of sweet potato. You could use frozen green peas or even zucchini in place of the green beans. If you want extra protein for your muscles, try adding cubed tofu. And if you think it's missing a grain, add cooked quinoa or leftover rice after you've blended the soup.
The soup has a little heat from the curry powder, but not the kind that burns the tip of your tongue. It's more the kind that warms the back of your throat. This soup goes especially well with warmed naan bread -- my favorite!
Chickpea Curry Soup
Serves 4
2 tablespoons coconut oil
1 cup chopped onion (about 1 large onion)
1 tablespoon finely grated ginger
1 tablespoon finely grated garlic
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