Chickpea Soup with Turmeric
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 onion (s)
- 1 large sweet potato (s) or 2 small ones
- 1 can chickpeas, drained weight 265 g
- 500 ml water
- 400 ml coconut milk
- 1 clove garlic
- 1 head broccoli, fresher
- 1 cm ginger root, fresh
- 1 teaspoon turmeric
- 3 teaspoons salt
- 2 teaspoons pepper
- 1 lemon juice
- Sugar, brown
- Pine nuts
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and sweet potato. Put some olive oil in a saucepan, heat it and fry the onions until translucent. Add the sweet potato and fry briefly. Deglaze with approx. 500 ml of water and bring to the boil. Add salt and pepper. Cook over medium heat for about 15 minutes. Allow to cool slightly.
- Dice the peeled garlic and ginger. Put the drained chickpeas, coconut milk and turmeric in a high-performance mixer and mix very creamy. Put in the saucepan and heat. If you like, you can dilute the soup with water and add lemon juice and sugar to taste.
- Cook the broccoli al dente. Roast the pine nuts in a pan without oil. Pour the hot soup into a bowl. Carefully add the broccoli and sprinkle with pine nuts.
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