Turmeric Chickpea Soup With Charred Brussel Sprouts
Recipe: #30190
August 23, 2018
Categories: Beans, Chickpeas/Garbanzo, Brussels sprouts, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
