clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Mustard Chickpea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 4 servings 1x


  • 2 tablespoons oil
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons ginger (minced)
  • 3 cups cooked chickpeas
  • 4 cups chicken or vegetable stock
  • 1/2 of a lime (juiced)
  • 1 teaspoon salt (plus more to taste)
  • chopped cilantro for garnish
  • 1 lime (cut into wedges)
  • Second Nature Honey Mustard Protein (for garnish)


  1. Heat a large pot over medium heat. Heat oil and saute onion, garlic, ginger and turmeric until soft and fragrant.
  2. Place cooked chickpeas in the pot with 4 cups of stock. Bring to a gentle boil and simmer for 10 minutes. Mash some of the chickpeas with a spoon agains the side of the pot for a smoother consistency.
  3. Serve soup topped with chopped cilantro, a squeeze of lime juice and the honey mustard mix.
  • Category: Soup
Scroll To Top