Project Description

Ingredients

  • ¼ cup olive oil +some for serving

  • 4 garlic cloves, chopped

  • 1 large yellow onion, chopped

  • 1 (2”piece) ginger, finely chopped or grated

  • 1.5 tsp ground turmeric +garnish

  • 1 tsp red-pepper flakes, +garnish

  • Kosher salt and black pepper

  • 2 X (439 gram) cans chickpeas, drained and rinsed

  • 2 X (400 ml) cans full fat coconut milk

  • 2 cups VEG or Chicken stock

  • 1 bunch swiss chard, kale or collard greens. Stems removed, torn into bite size pieces

  • 1 cup Mint leaves, for serving

Yields: Makes 4-6 servings
Recipe credit *cooking.nytimes.com

Health Tips for this delicious, easy to make, and nutritious soup!

Chickpeas:

  • Chickpeas are rich in protein and fiber, both of which aid weight loss. Fibre keeps you fuller for longer and protein satiates hunger.

  • Rich in plant based protein

  • Support blood sugar control

Turmeric:

  • Is a natural anti-inflammatory

  • Manages oxidative stress in the body

  • Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases

  • Arthritis Patients Respond Very Well to Curcumin Supplements

Instructions

  1. Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges 3-5 minutes.
  2. Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, (8-10 minutes). Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the soup/stew). Add coconut milk and stock to the pot., and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavours have started to come together, 30-35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30-35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect soup or stew thickness. I add a little extra coconut milk to turn this into a soupy.
  4. Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3-7 minutes depending on your greens. (Swiss Chard and spinach wilt sooner than kale or collards).
  5. Divide among bowls and top with mint, reserved chickpeas, sprinkle of red-pepper flakes and a good drizzle of a good olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.
Morbi vitae purus dictum, ultrices tellus in, gravida lectus.