Ginger and turmeric are anti-inflammatory spices, full of antioxidants. This makes them ideal additions to any dish during the cold and dreary months of winter. They shine in this vegan soup, full of chickpea protein, creamy texture, and flavour.
- 4 tablespoons olive oil
- 1 large onion, diced
- 6 cloves garlic, crushed
- 2 tablespoons ground ginger
- 2 tablespoons turmeric
- ⅛ teaspoon cayenne pepper (optional)
- 2 teaspoons coriander powder
- 2 teaspoons salt
- 2x 400g cans chickpeas, drained and rinsed
- 200g potatoes, peeled and diced into 1cm cubes
- 8 cups vegetable broth
- 400g can coconut milk, separated
- 1 lime, juiced
- 1 tablespoon agave
- Fresh coriander and chili oil for garnish
- 400g can chickpeas
- 1 tablespoon turmeric
- ½ teaspoon salt
- Preheat oven to 190°C.
- Drain and rinse one can of chickpeas. Spread over a paper towel to dry. Toss with olive oil, turmeric, and salt.
- Bake on a baking paper baking pan for 35 minutes or until crispy. Stir halfway through baking.
- Remove from the oven and cool before serving.
- Heat 4 tablespoons of olive oil over medium-high heat, 3-5 minutes. Add onion and cook until softened, 7-10 minutes. Add garlic and continue to cook stirring often, 2 minutes.
- Next, add 2 cans of chickpeas to the hot oil and stir for 3 minutes. Stir in salt, spices, and potatoes until evenly coated. Add vegetable broth, cover and bring to a boil.
- Reduce to a simmer and cook, covered, for 30 minutes, stirring as needed.
- Add 1 cup of coconut milk and 1 tablespoon agave. Reserve the remaining coconut milk for garnish.
- Using a stick blender, puree the soup until velvety smooth. (Alternatively, you can puree the soup in batches in a blender or food processor.)
- Continue to simmer uncovered for 15 minutes, the soup should thicken slightly.
- Ladle into bowls and garnish with coconut milk, crispy chickpeas, coriander, and chili oil (optional).