Spicy Chickpeas Soup

Bursting with flavor and wholesome ingredients, this soup is a comforting treat for both the body and the soul. With each spoonful, you’ll savor the robust combination of tender chickpeas,coconut milk, chilli flakes and ginger. All simmered to perfection in a rich, flavorful broth.

There’s nothing quite as comforting as a steaming bowl of soup to warm you from the inside out. But not just any soup will do – we’re talking about a soul-warming creation that packs a punch of flavor and leaves you feeling satisfied and content. Enter Spicy Chickpea Soup, a delightful blend of wholesome ingredients and bold spices that will tantalize your taste buds and keep you coming back for more.

At the heart of this recipe are tender chickpeas, prized for their nutty flavor and satisfying texture. They serve as the perfect base for the soup, providing a hearty foundation that will keep you feeling full and satisfied. But it don’t stop there – we kick things up a notch with chili flakes, ginger and coconut milk , that infuse the broth with warmth and depth of flavor.Whether you whip up a batch for a cozy night in or serve it as a nourishing meal for family and friends, this soup is guaranteed to warm your heart and satisfy your cravings.

Spicy Chickpeas Soup

This hearty soup features tender chickpeas simmered in a flavorful broth infused with coconut milk, turmeric, ginger and chili flakes.. Whether you're seeking comfort on a chilly day or a flavorful meal, this Spicy Chickpea Soup is sure to satisfy your cravings and leave you wanting more.

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Course Main Course

Servings 6 -8 serving

Ingredients

olive oil
1 onion diced
2 cans of 14 oz chickpeas drained and rinsed (800g)
2 cans of 14 oz coconut milk (800g)
2 inch piece ginger finely chopped (5 cm)
2 teaspoons ground turmeric
1 teaspoon chiliflakes
7 cups chicken or vegetable stock
4 oz spinach (100 g)
2 teaspoons salt
1 teaspoon black pepper
yogurt for serving, optional

Instructions

Heat some olive oil in a large pot over medium heat, add onion and sauté for 5 minutes. Toss in ginger and garlic, cook for another minute or two.
Add chickpeas, turmeric, chili flakes and season with 1 teaspoon salt and black pepper. Cook, stirring frequently for about 8-10 minutes.
Add coconut milk, stock and season with 1 teaspoon salt.
Bring to simmer and cook for 30 minutes, stirring occasionally.
Add spinach and stir. Cook until they're soft, for about 3 minutes. Season one last time with salt and pepper to your desired taste.
Serve in a bowl, top with a spoon of yogurt, some chili flakes and drizzle with olive oil.