Turmeric Chickpea Soup With Charred Brussel Sprouts

Prep Time
Cook Time
2h 30m
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (471.7 g)
  • Calories 566.7
  • Total Fat - 39.3 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 3.7 mg
  • Sodium - 1140.8 mg
  • Total Carbohydrate - 52.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 6.1 g
  • Protein - 9.5 g
  • Calcium - 108.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 69.7 mg
  • Thiamin - 0.4 mg

Step 1

Add a drizzle of oil to a large pot over medium heat and add the onion, garlic, turmeric, thyme and a pinch of salt and cook for 3 to 4 minutes, until onion is soft and then add the chickpeas and stock and bring to the boil and then reduce the heat, cover and simmer for 1 1/2 to 2 hours, until the chickpeas are soft and falling apart (if you're using canned chickpeas, only simmer for 30 minutes and then discard the thyme and stir inthe coconut milk.

Step 2

Meanwhile, heat a frying pan over a high heat and add a big drizzle of oil and add the sprounts and season and then cook for 2 to 3 minutes on each side, until charred and slightly crispy all over and set aside.

Step 3

Using a stick blender or food processor, puree the soup, sorking in batches if necessary and adding a few tablespoon of water if too thick, until it is smooth and silky and season well with salt to taste.

Step 4

Ladle the soup into bowls and top with the sprouts, shallot and coriander and sprinkle with the pumpkin seeds to serve.

Tips & Variations

No special items needed.