It’s cold. Not yet winter. But still cold.
The arctic chill has brought some really cold temperatures down to the Mid-Atlantic. Unlike last year when I did my 15 week soup challenge, this year, I am more in the go with the flow mode. While I am bound to try several new soup recipes, I am less inclined to challenge myself. After all, it is the perfect lunch item on a cold winter’s day!
I came across this soup a few days ago. And I had most of the ingredients. Almost.
As always I changed it a little. Not the least, because, I did not have cabbage, but had brussels sprouts instead. And that I found out tamari was similar to soy sauce.
1.5 cups chickpeas soaked 12-24 hours
8-10 brussels sprouts shredded
1 medium onion chopped
1 tbsp coconut oil
1 green chilli minced
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
1 tomato blended (use paste if you like)
1 can coconut milk
juice of 1 lemon
3 cups water or broth
1/4 tsp cinnamon
2 star anise
2 tbsp soy sauce (or tamari)
1 tbsp curry powder
salt and fresh ground pepper
If using dry garbanzo beans, soak overnight and pre-cook.
In a large pan, bring 1 tbsp coconut oil to boil. Add chopped onion, garlic, ginger and jalapeno and fry lightly for 2-3 minutes. Add cooked or canned garbanzo beans, coconut milk, tomato paste, broth (or water) and spices. Bring to a boil and reduce flame. Simmer on medium low for 25-30 minutes.
Serve warm with some croutons or warm bread.
7 thoughts on “Spicy Chickpea and Brussels Sprouts Soup”
Holy smokes, this is delicious! I just made it. In fact, I am slurping it up next to my pug right this moment, and must tell you this is a keeper. Literally had everything on hand and was looking for a way to use up the last of my roasted brussels and chickpeas. The dash of cinnamon makes it! I also used red thai chili paste instead of curry. So easy I had doubts, to be honest! So yum! Thank you!
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Glad you like it. I will have to try your variation with thai curry paste.
when do i mix bressel sprouts into the soup? Not mentioned in recipe.
You can add it in with the chickpeas and broth (or water).I will update the recipe. Thanks for pointing it out.
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