We showcase the mighty chickpea with all of its nutritional power in this flavorful, hearty soup! A rich source of vitamins, minerals and fiber, chickpeas are also high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

In this vegetarian recipe from Whisk, warm spices and coconut milk add deep flavors to this mouth-watering soup. We’re sure that you’ll be adding this recipe to your cool weather menu rotation.

Spicy Chickpea Soup with Ginger and Spinach
Makes 6-8 servings

1/4 cup extra virgin olive oil, plus 1 tablespoon
1 large onion, diced
3 small carrots, chopped
6 cloves garlic, finely chopped
1-inch piece fresh ginger, peeled and finely grated
3 15.5-ounce cans chickpeas
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can crushed tomatoes
1 14-ounce can full-fat coconut milk
4 cups vegetable broth
2 cups baby spinach, trimmed

Garnishes:
Plain Greek yogurt
Olive oil

Serve with:
Wedges of pita bread

Directions:

1. In a large Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the onion and carrots and sauté until the carrot is soft and the onion is translucent, roughly 5 minutes. Add the garlic and ginger and sauté for another 5 minutes.
2. Set aside 1 cup of the chickpeas. Add the remaining chickpeas to the Dutch oven with the onion, garlic, carrot and ginger. Add the cumin, cayenne, turmeric and paprika and continue cooking, stirring occasionally until the chickpeas begin to brown and break down, about 5 minutes. Use a potato masher to press and mash the chickpeas until about half of them break down. This will nicely thicken the soup.
3. Add the crushed tomatoes, coconut milk, vegetable broth, salt and pepper. Cover and simmer ingredients for about 30 minutes, until the soup thickens and the flavors are incorporated.
4. Meanwhile, heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Add the reserved cup of chickpeas and cook, stirring occasionally, until they begin to crisp, about 5-8 minutes. Season with a pinch of salt and pepper and set aside.
5. Once the soup has thickened, remove from heat and stir in the spinach. Add additional salt and pepper to taste. Garnish with Greek yogurt and a drizzle of olive oil. Sprinkle the crispy chickpeas on top of the soup, and serve with wedges of pita bread.

About Whisk

A welcoming community for home cooks and professional chefs alike, Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.

316 Colonades Way, Cary
(919) 322-2458
whiskcarolina.com