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    Mediterranean Meals

    Golden Chickpea Soup Recipe

    9 servings

    servings

    20 minutes

    active time

    50 minutes

    total time
    Start Cooking

    Ingredients

    1 tablespoon coconut oil or olive oil

    1 onion, diced

    4 garlic cloves

    1 tablespoon fresh ginger, grated

    2 teaspoons fresh turmeric, grated or finely minced (or 1/2 teaspoon powdered turmeric)

    1/2 teaspoon yellow curry powder

    2 teaspoon coriander

    1 teaspoon cumin

    1/4 teaspoon cinnamon

    2 carrots, diced

    1 celery stalk, diced

    1/2 cup apple, diced small (see notes)

    1/4 – 1/2 cup jasmine or basmati rice, uncooked (Optional- see notes)

    5 cups vegetable broth

    2 cups of Swiss chard, greens and stems chopped (sub spinach or kale)

    1 can chickpeas (garbanzo beans) (1 1/2 cups), drained

    1- 1 1/2 teaspoons salt (adjust to taste)

    1/2 teaspoon black pepper, or to taste

    1 cup coconut milk

    pinch of cayenne to taste

    2 teaspoons lemon juice or apple cider vinegar, more to taste

    Optional: Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut cream or a dollop of coconut yogurt.

    Directions

    In a large heavy bottom pot or Dutch oven, saute onion in oil over medium-high heat for 5 minutes until fragrant and golden. Add garlic, ginger, and fresh turmeric and stir 2-3 minutes until garlic is fragrant and golden.

    Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots, celery, apple, and rice, and saute for another 5 minutes, stirring often.

    Add broth, greens, chickpeas, salt and pepper. Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender. Add coconut milk, and heat until warm.

    Taste the soup and add lemon and cayenne if desired. Adjust seasonings adding salt and pepper as needed.

    Nutrition

    Serving Size

    1 1/2 cups

    Calories

    285

    Total Fat

    12.6 g

    Saturated Fat

    9.3 g

    Unsaturated Fat

    -

    Trans Fat

    0 g

    Cholesterol

    0 mg

    Sodium

    741.4 mg

    Total Carbohydrate

    37.3 g

    Dietary Fiber

    8.5 g

    Total Sugars

    9.9 g

    Protein

    9 g

    9 servings

    servings

    20 minutes

    active time

    50 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 tablespoon coconut oil or olive oil

    1 onion, diced

    4 garlic cloves

    1 tablespoon fresh ginger, grated

    2 teaspoons fresh turmeric, grated or finely minced (or 1/2 teaspoon powdered turmeric)

    1/2 teaspoon yellow curry powder

    2 teaspoon coriander

    1 teaspoon cumin

    1/4 teaspoon cinnamon

    2 carrots, diced

    1 celery stalk, diced

    1/2 cup apple, diced small (see notes)

    1/4 – 1/2 cup jasmine or basmati rice, uncooked (Optional- see notes)

    5 cups vegetable broth

    2 cups of Swiss chard, greens and stems chopped (sub spinach or kale)

    1 can chickpeas (garbanzo beans) (1 1/2 cups), drained

    1- 1 1/2 teaspoons salt (adjust to taste)

    1/2 teaspoon black pepper, or to taste

    1 cup coconut milk

    pinch of cayenne to taste

    2 teaspoons lemon juice or apple cider vinegar, more to taste

    Optional: Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut cream or a dollop of coconut yogurt.

    Directions

    1

    In a large heavy bottom pot or Dutch oven, saute onion in oil over medium-high heat for 5 minutes until fragrant and golden. Add garlic, ginger, and fresh turmeric and stir 2-3 minutes until garlic is fragrant and golden.

    2

    Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots, celery, apple, and rice, and saute for another 5 minutes, stirring often.

    3

    Add broth, greens, chickpeas, salt and pepper. Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender. Add coconut milk, and heat until warm.

    4

    Taste the soup and add lemon and cayenne if desired. Adjust seasonings adding salt and pepper as needed.