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Spicy Chickpea Soup

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)

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