• Sprig Creative

Coconut and Chickpea Soup

It all started when we had some chickpeas to use up in the studio. Instead of enjoying them raw or baking them, we cooked them in a skillet over medium-high heat, with a generous sprinkling of paprika and garlic powder. We were instantly hooked. The chickpeas become crispy, and have incredible flavour in a matter of minutes. 

We've created 3 recipes using this base, and this is the first one of the lot. It's a soothing soup, with coconut milk, ginger and some hearty kale leaves. We trust you'll love it just as much as we do.

Paprika and Garlic Chickpeas

• 1 can (425g)  chickpeas, drained and rinsed

• 1-1/2 tsp paprika

• 1/2 tsp garlic powder

• Generous pinch each salt and freshly ground pepper • 2 tbsp olive oil (or coconut oil)

In bowl, combine chickpeas, paprika, garlic powder, salt and pepper. In nonstick skillet over medium-high heat, heat oil. Add in chickpea mixture. Cook, stirring occasionally until chickpeas are fragrant and light golden, about 5 minutes. Keep warm. 

Coconut and Chickpea Soup

Serves 4

• 1 tbsp olive oil (or coconut oil)

• 1 tbsp grated or finely minced fresh ginger

• 1 pkg (900 mL) chicken broth • 1 batch paprika and garlic chickpeas (see recipe above) • 1 can (165 mL) full-fat coconut milk

• 4 cups stemmed and chopped kale (we used Lacinato kale)

• Salt and freshly ground pepper

• Lime wedges (for garnish)

In large Dutch oven or large saucepan, heat oil over medium heat. Stir in ginger; cook, stirring often, until fragrant, about 30 seconds. Pour in broth, bring to a boil. Stir in 3/4 of the chickpeas. Simmer, stirring occasionally, for 5 minutes. Add in in kale, stirring until slightly wilted, about 3 minutes. Stir in coconut milk, cooking until warmed through, about 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Ladle soup into bowls, top with remaining chickpeas and a generous squeeze of lime.

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