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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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