Ginger turmeric chickpea soup ( Back to health soup)

Too few ratings

Léonie

Community Member

“This is my favourite soup to make when I start to get sick, it helps me get better and is absolutely delicious. If you are in a rush to get better, use canned chickpeas which will cut the cooking time by 1 hour. Enjoy!”

Difficulty

Easy 👌
10
min.
Preparation
70
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
onions
leek
1 bulb ginger (diced)
2 cloves garlic (grated)
10 ml rice vinegar
1 l chicken stock
carrot
2 tsp turmeric
1 tbsp curry powder
1 tbsp dried thyme
1 tsp sambal oelek
1 tsp coriander seed
1 tsp hot paprika powder
100 g dry chickpeas
1 tsp pepper
Metric
Imperial

Utensils

  • cast iron pot
  • wooden spoon
  • Step 1/2

    • onions
    • leek
    • 1 bulb ginger (diced)
    • 2 cloves garlic (grated)
    • carrot
    • 2 tsp turmeric
    • 1 tbsp curry powder
    • 1 tbsp dried thyme
    • 1 tsp coriander seed
    • 1 tsp hot paprika powder
    • 1 tsp pepper
    • cast iron pot
    • wooden spoon

    Chop onions and sauté them with oil of choice until they start to brown. Chop leek, dice garlic and ginger, grate the carrot add to the pot. Cook for 5 to 10 minutes, then add the spices.

  • Step 2/2

    • 10 ml rice vinegar
    • 1 l chicken stock
    • 1 tsp sambal oelek
    • 100 g dry chickpeas

    Add the vinegar to deglaze the bottom of the pot, add the sambal, the chickpeas and the stock. Cook on high heat for about 10 minutes then reduce the heat and simmer for about 1 hour until the chickpeas are tender. Taste for seasoning I salted mine and added some nutritional yeast for extra flavour. Serve with fresh herbs of choice, I used coriander. Enjoy and get better!