Spicy Chickpea and Brussels Sprouts Soup

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!chickpea_brusselssprouts

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”

  1. 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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