Our warming and nurturing spicy chickpea soup is delicious and easy to make. The ingredients are easy to switch for those you have at home. Ideal for freezing and batch cooking.

A reassuringly nurturing bowl of spicy chickpea soup lightly but warmingly spiced creating a delicious lunch or easy dinner. With a tasty tomato base and spicy chickpeas.

Make the main soup recipe and when you are ready to eat, add and cook through a few other ingredients such as kale, spinach, cooked potato or broccoli. We like to enjoy the spicy chickpea soup with chunks of fresh homemade bread.

This is a no blend soup.

Do I need to have the exact ingredients?

The soup ingredients are easy to switch around if you do not have chickpeas, use kidney beans, butter beans or cannellini beans – similarly if you don’t have all the spices use those that you do a curry powder will still support a tasty soup.

We often add more vegetables to the base of this spicy chickpea soup – as well as the onion we might add a finely sliced leek, a stick of celery or a courgette – often we’ll add all of them.

What stock should I use?

These are the 2 types of stock that we use the most-Kallo Organic Vegetable Stock Cubes or Marigold Bouillon Stock Cubes – Yeast-Free and Gluten-Free.

Can I batch cook the spicy chickpea soup?

Yes, absolutely we always try to double batch our soup recipes, and then storing them in the fridge for up to 3 days or freezing in portion sizes

Equipment

Large saucepan with lid

Measuring spoons

Chopping board

Knife

Spicy Chickpea Soup

Author: Healthy Twists
Prep Time: 10 minutes
Cook Time: 35
Total Time: 45 minutes
Yield: 4 1x

Print Recipe

Description

Warming lightly spiced chickpea and lentil soup.

Ingredients

Scale

1 tablespoon extra virgin olive oil
1 onion, finely diced
2 garlic cloves crushed and diced
1 cm fresh ginger, grated
1 teaspoon ground cumin
½ to 1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 tablespoon tomato puree
1 tablespoon maple syrup
2 kefir leaves
150g red or yellow lentils, rinsed and drained
1 x 400g tinned tomatoes
1 x 400g chickpeas, retained drained liquid
1.5 Litres vegetable stock
Salt and pepper

Optional Extra Ingredients

3 chopped Kale leaves
2 handfuls of Spinach leaves
Cooked Potato/ sweet potato pieces
Cooked broccoli

Instructions

Add the oil to a large pan and bring to a medium heat. Now add the onion and cook until the onion starts to soften.
Now add the garlic and grated ginger then stir. Add the spices – cumin, turmeric, coriander and cinnamon, stir them through for 1 minute so that they start to release a spicy aroma.
Spoon in the tomato puree and stir through.
Now add the lentils, tinned tomatoes, chickpeas, kefir leaves and vegetable stock and stir into the soup. Bring the contents of the pan to a gentle simmer, place a lid ajar over the top and allow the soup to cook for 10 minutes, stirring occasionally.
Add the maple syrup, stir through and continue to cook for a further 20 minutes or until the lentils are soft to bite.
You can serve the soup as it is or add a couple of large handfuls of spinach or kale and stir this into the soup until it softens. Alternatively, if you have pre-cooked potatoes or broccoli this also makes a tasty addition to the soup.
Sprinkle over chilli flakes to serve.