Spiced Chickpea Soup with Pita Toast

Spiced Chickpea Soup with Greens

Coconut cream makes this soup so silky and delish.

Ingredients
  

  • 2 Tbsp. Original Ghee
  • 5 garlic cloves -minced or finely chopped
  • 1 large yellow sweet onion
  • 2 inches fresh ginger root -peeled, finely chopped
  • good salt and freshly cracked pepper
  • 1 Teas. smoked sweet paprika
  • 2 Tbsp. ground turmeric + more for garnishing
  • 1 Teas. chili pepper flakes + more for garnishing
  • 2 15oz cans chickpeas -drained, rinsed well
  • 1 15oz cans full fat coconut milk or coconut cream
  • 2 cups of veggie or chicken broth
  • 1 bunch of Swiss chard -stems removed, cut into small bite-size (use spinach or kale)
  • 1 cup fresh mint -julienned for garnishing
  • Yogurt for garnishing -optional
  • Curried sunflower seeds for garnishing -see recipe on site

Instructions
 

  • Melt the ghee in a large pot over medium heat. Add onion, garlic and ginger – season with salt and pepper and cook for about 4 minutes, or until the onions are a bit translucent and start to brown.
  • Add the turmeric, paprika, chili pepper flakes, chick peas and season with salt and pepper and a splash of broth. Cook and stir frequently for about 8-10 minutes so the chickpeas cook in the spices and ghee. They will begin to brown and get crispy.
  • Smash the chickpeas against the side of the pan with a wooden spoon which will help to thicken the soup. Remove about 1 cup of chickpeas and set aside.
  • Bring to simmer, scraping and stirring occasionally till the soup has thickened, 20+minutes. If your desired consistency is not met, continue to cook until you like the thickness of the soup.
  • Add Swiss chard and stir, making sure it has all submerged under the liquid. Cook till wilted and soft for 3-5minutes. Kale will take longer to soften. Season again with salt and pepper.
  • Divide among bowls, top with reserved chickpeas, mint, yogurt dusted with sweet paprika, turmeric and curried sunflower seeds. Serve alongside with toasted pita.

Notes

Toasted Pita – spread a very thin layer of ghee onto the pita. Dash it with turmeric, paprika and oregano. Place into a 325F oven and toast for upwards of 10 minutes. Don’t let it burn. Cut into triangles and serve.
Chickpeas can need a lot of salt so this recipe doesn’t end up salty!
Can also use Turmeric + Black Pepper Ghee.
Tried this recipe?Let us know how it was!
Lemony Pasta with Peas

Lemony Pasta with Peas

Servings 2

Ingredients
  

  • 1 cup dried pasta -cooked according to directions
  • 2 Tbsp. Original Ghee
  • 1 cup fresh or frozen peas
  • 1 shallot -sliced
  • 2 Garlic cloves -minced
  • 2 Teas. lemon zest -1 lemon
  • 2 Tbsp. lemon juice -1 lemon
  • Good salt and pepper to taste

Instructions
 

  • Bring water to boil and cook pasta accordingly to the package directions. Drain, stir in a teeny bit of olive oil and set aside.
  • In a saucepan, melt the ghee. Add shallots and cook till they become a little transparent.
  • Add the peas and garlic and cook till garlic is lightly browned and peas are cooked to your liking.
  • In the same pan you cooked the pasta, add ghee and lemon juice, zest, salt and pepper and heat till incorporated. Add grated parmesan cheese and blend.
  • Add pasta to the pot, stir until completely blended. Add more lemon juice, zest, salt and pepper to taste.
  • Add the rest of the cooked ingredients – blend well and spoon into bowls.
  • Top with more cheese and lemon zest and serve.

Notes

Serves  2 generously with a side salad.
Toss in roasted red and orange peppers for added flavor and color.
Tried this recipe?Let us know how it was!