Here is a delightful chickpea soup recipe, building upon your already flavorful base using partially thawed chickpeas. This soup is sure to impress both vegetarians and non-vegetarians alike! Chickpeas are not only a fantastic source of plant-based protein—providing around 15 grams per cup—but they are also rich in dietary fiber, aiding digestion and supporting heart health.
Additionally, chickpeas contribute essential vitamins and minerals like folate, iron, and manganese, making this soup not only comforting but also incredibly nutritious. Paired with a slice of sourdough bread, this meal offers a satisfying balance of flavors and sustenance, perfect for nourishing the body and soul on any occasion!
Ingredients:
- Chickpeas: 4 cups of cooked chickpeas (equivalent to two 14 oz cans).
- Water: 6 cups.
- Miso Paste: 1 tablespoon of non-GMO miso paste.
- Organic Gourmet Vegetable Bouillon Cubes: 2 cubes
- Jalapeño: 4 slices, finely chopped.
- Chili Flakes: 1/4 teaspoon.
- Celtic Salt: 1/2 teaspoon.
- Celery: 1/2 cup with leaves and stems, chopped.
- Black Pepper: To taste.
- Garlic: 2 large cloves, minced.
- Onion: 1/4 cup, finely chopped.
- Coconut Oil: 2 tablespoons or tallow
- Carrot: 1 medium, diced (optional).
- Cumin Powder: 1/2 teaspoon
- Paprika: 1 teaspoon
- Sourdough Bread: Optional for serving
Instructions:
- Sauté Veggies: In a large pot, heat the coconut oil over medium heat. Add the onion and garlic and sauté until they become translucent.
- Add Heat: Stir in the jalapeños and chili flakes, cooking for another minute.
- Build the Base: Add the carrot (if using) and celery; cook until they start to soften.
- Flavoring: Pour in the water, then add the miso paste, vegetable bouillon cubes, cumin, and paprika. Stir to dissolve completely.
- Add Chickpeas: Put the cooked chickpeas into the pot, allowing the soup to come to a boil. Reduce the heat to a simmer.
- Simmer: Let the soup cook for about 30-40 minutes, or until the vegetables are tender and flavors are melded.
- Finalize: Season with Celtic salt and pepper to taste. Finish with a squeeze of lemon juice.
- Serve: Pair with a slice of sourdough bread spread with real (organic) butter. Serve hot.
