Chickpea Chowder Soup

Ingredients:

  • 1.6 L water (for soaking)
  • 4 cups chickpeas, dried
  • 2 Tbsp olive oil
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 1 large onion, diced
  • 1 Tbsp garlic, minced or pressed
  • 1 tsp ginger, diced
  • ¼ green bell pepper, diced
  • 4 ½ cups water
  • 1 can crushed tomatoes
  • 1 Tbsp curry powder
  • 1 Tbsp cumin seed
  • tsp coriander seed
  • 1 tsp thyme, fresh
  • 1 bay leaf
  • ¼ cup cilantro, fresh, chopped
  • ¼ tsp black pepper (freshly ground, if possible)
  • 1 Tbsp sea salt

Preparation:

  • Soak chickpeas in the 1.6 L of water overnight. Drain and rinse before using.
  • Place the oil in a heavy pan over medium-high heat. When the oil is hot, add the onions, carrot, celery, garlic, ginger, and green bell pepper. Sauté this mixture until the onions have softened.
  • Add spices, tomatoes, chickpeas, and 4 ½ cups of water. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, covered and stirring occasionally, until the beans are tender.

Fueling Tips:

  • Use non-GMO (non-genetically modified) cooking oils whenever possible.
  • This dish is excellent served with brown rice, flatbread, and plain yogurt.
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