I came across a recipe for a spicy chickpea soup in Food and Wine Magazine in an article all about how to eat healthy and eat all the time (which is something I love to do) without gaining weight and I thought I must give it a go. I have made a few adaptations to the recipe including all the garnishing bits as this is a great soup to start a dinner party with since it is so flavorful, but light enough that it won’t fill your guests up before the main meal.
Spicy Tomato Chickpea Soup
2 cans chickpeas, drained
1 can light coconut milk
1 (14 oz) can diced tomatoes
1/4 cup apple juice
1/4 cup cilantro leave, chopped
1/4 tsp cinnamon
1/8 tsp ground black pepper
1/8 tsp cumin
2 cardamom seeds
1/2 tsp ground ginger
1 cup chicken stock
salt and pepper (to taste when seasoning)
1/4 cup plain yogurt (for topping when serving)
extra cilantro leaves for garnishing
pine nuts (optional garnish)
In a blender, combine chickpeas, coconut milk, tomatoes, apple juice, cilantro leaves, cinnamon, pepper, cumin, cardamom seeds and ginger. Puree until smooth.
Transfer the puree to a stockpot and cook over medium heat until hot and gently bubbling. Add the chicken stock. Season with salt and pepper once hot.
Ladle the soup into bowls and top with the yogurt, cilantro and pine nuts. (I like to serve this with pita chips)