Indulge in the fresh, tropical taste of coconut as it perfectly complements the rich and earthy black chickpeas in this Black Chickpea & Coconut Soup recipe. A hearty bowl of goodness that warms both the body and soul.
Black Chickpea & Coconut Soup Recipe By James Strawbridge
Serves 4
Ingredients
- 1 red pepper, thinly sliced
- 1 carrot, peeled and thinly
- sliced
- 1 tin of black chickpeas,
- drained
- 1 can of coconut milk
- 1 tsp vegetable bouillon
- 500ml water
- Handful of finely chopped
- spring greens
- 1 tsp grated root ginger
- 1 tbsp red Thai curry paste
- 4 kaffir lime leaves
Method
- Prepare all your ingredients in advance and start by warming your curry paste and ginger in a large saucepan pan. Stir in peppers and carrots and sauté for 2-3 mins. Then add in all your other ingredients into the saucepan and slowly heat through on the stove. Don’t boil the soup hard but instead allow to develop flavour as the vegetables and chickpeas cook in the coconut milk.
- Cook on a medium low simmer for about 25-30 mins and serve with freshly chopped coriander. This soup works well as a fragrant lunchtime treat or can be bulked out with rice noodles or jasmine rice for a hearty supper.
Recipe Card
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