Now that days are getting cooler a hearty soup is the perfect lunch. This Indian inspired chickpea soup is a great balance of protein and unique flavours. Lemon and mint make a different kind of flavour set from more traditional Indian soups, but the cumin, turmeric and ginger bring it all home. We know that most people don’t have a tonne of time to mess around at lunch so this recipe is quick to get going and doesn’t use any crazy ingredients. You can make this the night before or in the morning and heat it up at lunch or take it with you if you’re out and about.
Indian Spiced Chickpea Soup
Course: LunchCuisine: VeganDifficulty: Easy4
servings15
minutes30
minutes45
minutesIngredients
1 can of chickpeas
1 tsp of salt
4 cup of water
1 handful of fresh mint, finely chopped
2 Tbsp of lemon juice
1/2 tsp of black pepper
1/2 tsp of ground cumin
1/4 tsp of ground turmeric
Tbsp of fresh ginger, minced
Directions
- Rinse the chickpeas well and pour them into a medium sized bowl and mash them up a little with a large spoon or fork.
- In a large soup pot heat a little oil over medium and add the ginger and cumin and sauté for a minute.
- Add the turmeric and continue to cook.
- Add the chickpeas and water, bring to a gentle boil and stir well.
- Add the salt and turn off the burner.
- Stir in the mint leaves and pepper.
- Lastly add in the lemon juice and stir well. Make sure the mint has wilted in the hot soup before serving with bread, croutons or crackers