This soup makes a wonderful, extra warming addition to your winter recipe repertoire. We think blended soups are especially comforting and allow the creamy texture of our Kabuli Chickpeas to really shine. Enjoy with a slice of crusty bread and your favourite Netflix show.
Spiced Kabuli Chickpea Soup:
1 large red potato, diced (about 2 cups)
4 cups water
4 cups cooked GRAIN Kabuli Chickpeas
2 cups diced tomatoes
2 tbsp olive oil
1 large onion, chopped
2 cloves minced garlic (optional)
2 tsp salt
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1/4 tsp white pepper
1/4 tsp cayenne powder (or to taste)
2 tbsp honey or maple syrup
lemon wedges for serving
chopped fresh parsley
toasted pumpkin seeds
Boil the potatoes in the water until soft. Once cooked, transfer the potatoes along with 1 cup of the cooking liquid, reserving the rest of the cooking liquid in a bowl. Blend the potatoes until smooth and creamy, and transfer to a soup pot.
Heat the olive oil in a fry pan until medium-hot. Add the onion, garlic (if using), salt, cumin, coriander, turmeric, white pepper and cayenne and sauté until the onions are translucent, about 10 minutes. Be careful not to burn the spices.
Add the sautéed onions, cooked GRAIN Kabuli Chickpeas, chopped tomatoes and the remaining cooking water (there should be about 3 cups) to the blender and blend all until smooth. Once blended to a smooth consistency, add to the soup pot with the potato purée. Stir well and heat the soup on a medium to low heat, stirring frequently. Heat the soup gently for 15 minutes until hot. Stir in the honey or maple syrup and adjust salt to taste.
Serve hot, topped with a slice of lemon for squeezing, chopped fresh parsley, toasted pumpkin seeds, chilli flakes, and olive oil if desired.
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