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Home Geroosterde kikkererwtensoep met kurkuma en spinazie

Healthy Vegetarian Vegan Quick Autumn Winter Soup High-protein

Healthy eating doesn't have to be boring. This soup proves it: creamy from the chickpeas, golden from the turmeric and fresh from a generous handful of spinach. You can have it on the table in half an hour and it fills you up without feeling heavy. Just what you want on a weekday.

x_ckl_recipe_markerRoasted chickpea soup with turmeric and spinach A hearty, healthy soup full of plant protein, finished with crispy roasted chickpeas. Perfect for a weekday lunch or a light dinner. How to make roasted chickpea soup with turmeric and spinach? Main course International 4 servings 10 min 20 min 30 min

Preheat the oven to 200°C. Drain and rinse a can of chickpeas and pat them dry with kitchen paper. Spread half of them on a baking sheet, drizzle with a little olive oil, season with salt, paprika powder and a pinch of cayenne. Roast for 20 minutes until crispy.
Finely chop the onion and slice the garlic thinly. Heat a splash of olive oil in a large pan over medium heat. Sauté the onion for 3 minutes, then add the garlic and cook for another minute.
Add the turmeric, cumin and a pinch of black pepper to the pan and stir well. Cook the spices for 1 minute to release their aroma.
Add the remaining chickpeas and the vegetable stock. Bring to a boil and let simmer gently for 10 minutes.
Partially blend the soup with a hand blender: intentionally leave some pieces whole for a pleasant texture. Add the spinach and stir until wilted, about 2 minutes.
Taste and season with salt, pepper and a splash of lemon juice. Ladle the soup into deep bowls and serve topped with the crispy chickpeas and, if desired, some fresh coriander.

Healthy Vegetarian Vegan Quick Autumn Winter Soup High-protein 2 cans chickpeas (about 400 g each), drained and rinsed 1 large onion 3 cloves garlic 1 tsp turmeric 1 tsp cumin 1/2 tsp paprika powder Pinch of cayenne pepper 1 liter vegetable stock 100 g fresh spinach Juice of 1/2 lemon 2 tbsp olive oil Salt and black pepper to taste Fresh coriander (optional, for garnish) Large soup pot Baking sheet Hand blender Cutting board Chef's knife Wooden spoon Deep soup bowls Soup pan stock-pots Chef's knife chefs-knives Soup bowls soup-bowls Baking trays baking-sheets Cookinglife Soup Bowls / Bowls Leem ø 15 cm - 6 pieces Cookinglife Kom Cooking Soup pot - Black - ø 24 cm / 8 liters Cookinglife ["Soup pot"] KitchenAid Ladle Classic Porcelain White Plastic 30cm - Soup Ladle Dishwasher KitchenAid Soeplepel Blackwell Knife Block - Laguiole - Olive Wood - Chef's Knife, Bread Knife, Meat Knife, Office Knife & Paring Knife 6-piece Blackwell Messenblok Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2 Chinese tomato soup foodies-chinese-tomatensoep Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Gluten-free bean burgers with avocado and sweet potato fries foodies-glutenvrije-bonenburgers-met-avocado-en-zoete-aardappelfriet

Recipe

Roasted chickpea soup with turmeric and spinach

A hearty, healthy soup full of plant protein, finished with crispy roasted chickpeas. Perfect for a weekday lunch or a light dinner.

Course	Main course
Kitchen	International
Servings	4 servings

Preparation time

Preparation time	10 min
Time in oven	20 min
Total	30 min

Equipment

Large soup pot
Baking sheet
Hand blender
Cutting board
Chef's knife
Wooden spoon
Deep soup bowls

Ingredients

2 cans chickpeas (about 400 g each), drained and rinsed
1 large onion
3 cloves garlic
1 tsp turmeric
1 tsp cumin
1/2 tsp paprika powder
Pinch of cayenne pepper
1 liter vegetable stock
100 g fresh spinach
Juice of 1/2 lemon
2 tbsp olive oil
Salt and black pepper to taste
Fresh coriander (optional, for garnish)

How to make roasted chickpea soup with turmeric and spinach?

Preheat the oven to 200°C. Drain and rinse a can of chickpeas and pat them dry with kitchen paper. Spread half of them on a baking sheet, drizzle with a little olive oil, season with salt, paprika powder and a pinch of cayenne. Roast for 20 minutes until crispy.
Finely chop the onion and slice the garlic thinly. Heat a splash of olive oil in a large pan over medium heat. Sauté the onion for 3 minutes, then add the garlic and cook for another minute.
Add the turmeric, cumin and a pinch of black pepper to the pan and stir well. Cook the spices for 1 minute to release their aroma.
Add the remaining chickpeas and the vegetable stock. Bring to a boil and let simmer gently for 10 minutes.
Partially blend the soup with a hand blender: intentionally leave some pieces whole for a pleasant texture. Add the spinach and stir until wilted, about 2 minutes.
Taste and season with salt, pepper and a splash of lemon juice. Ladle the soup into deep bowls and serve topped with the crispy chickpeas and, if desired, some fresh coriander.

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A good hand blender makes a difference with this soup. Partially blending gives exactly the right balance between creamy and chunky. Make sure your pot is large enough, because this soup deserves room to simmer.

This soup tastes even better the next day. Feel free to make a double batch and keep it for up to three days in the fridge. Make the crispy chickpeas fresh, though, as they lose their crunch when stored.

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