Ingredients
- Extra-virgin olive oil
- 1 brown onion (large onion, diced)
- 2 garlic cloves (roughly chopped)
- 1 1/2 teaspoons ground turmeric (or 2 tablespoon freshly grated turmeric root)
- 1 thyme sprig
- Sea salt
- Freshly ground black pepper
- 300 grams dried chickpeas (1 1/2 cups dried, soaked overnight, or 750 grams cooked chickpeas - about 3 cans, drained, rinsed)
- 4 cups vegetable stock
- 400 ml coconut milk
- 250 grams Brussels sprouts (each one cut into wedges)
- 1 cup shallots (chopped, they specified 1 large handful)
- Coriander leaves (optional)
- 2 tablespoon pumpkin seeds (toasted)
How to Make
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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.
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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.
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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.
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Step 4: Ladle the soup into bowls and top with the sprouts, shallot and coriander and sprinkle with the pumpkin seeds to serve.
We hope you enjoy this recipe!
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