Curried Chickpea Soup with Coriander Butter and Mustard Greens

This recipe tastes great. It is also simple, wholesome and comes together in just a half hour from ingredients you probably already have in your pantry.
By Maya Parson

Curried Chickpea Soup Recipe

This soup was inspired by the tender mustard greens we bought at a nearby farmers market. Farmers Kate and James Lind, who grow them, also supply produce to many of the best restaurants in Chicago.

I love the contrast in this soup between the sweet and spicy greens, the rich and fragrant coriander and clarified butter, and the earthy curried chickpeas. Another layer of flavor comes from the fresh ginger and cayenne, which give the soup a mild kick. (Amazingly, here in northwest Indiana, we also find local ginger from one of our favorite farms.)

This recipe tastes great. It is also simple, wholesome and comes together in just a half hour from ingredients you probably already have in your pantry. (If you don’t have mustard greens, try substituting fresh chopped cilantro. The flavor is totally different, but it works well with the soup.) I promise that once you make this soup, you’ll do it again and again.

Curried Chickpea Soup with Coriander Butter and Mustard Greens
 
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Cook Time
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You can make this soup with canned chickpeas or soak your own overnight and simmer them until tender. Either way, the soup is delicious and easy to make. For best results, use freshly ground coriander. If you can't find chickpea miso, try substituting another mild miso or use chicken broth instead of water in the recipe.
Author:
Recipe Type: Main
Serves: 3-4
Ingredients
  • 1 teaspoon clarified butter (or regular butter)
  • 1 large onion, roughly chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 2 tablespoons chickpea miso (I use the South River brand)
  • 3 cups cooked chickpeas
  • 3 cups water
  • ¼ teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1 teaspoon grated ginger
  • 2 tablespoons maple syrup
Mustard Greens and Coriander Butter
  • 2 tablespoons clarified butter
  • 4 cups tender mustard greens, chopped
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt
Instructions
  1. Sauté onion in butter over medium-low heat until softened and golden.
  2. Add garlic, coriander, turmeric and sauté 1-2 minutes until spices are fragrant.
  3. Stir in chickpea miso, then add cooked chickpeas and water (or chicken stock if not using miso).
  4. Simmer over gentle heat for 15-20 minutes, then season with cayenne, kosher salt, grated ginger and maple syrup.
  5. Remove from heat and blend. (I use an immersion blender.)
Mustard Greens and Coriander Butter
  1. Melt butter in heavy pan. Add coriander and salt, then add mustard greens and sauté over medium heat until wilted and soft, about 3-5 minutes.
To serve
  1. Ladle soup into bowl.
  2. Arrange ¼ cup mustard greens on top of each bowl of soup.
  3. Drizzle soup with remaining coriander butter.
Maya Parson

Maya Parson

Maya Parson entered the world of food journalism as an ice cream taste tester for her local newspaper at age eight. She later pursued a career in cultural anthropology – happily feasting on farm cheeses, fresh corn tortillas and a lot of rice and beans during her field research in Central America. Maya eventually settled in the other “central America” – the U.S. Midwest – where she enjoys cooking with farm-fresh foods and writing about food, culture and the culinary arts. She is the editor of Edible Michiana Magazine and can also be found on her blog, Cultured Grub.

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