Ingredients
Scale
- 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)
Instructions
- Heat a large pot over medium heat. Heat oil and saute onion, garlic, ginger and turmeric until soft and fragrant.
- 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.
- Serve soup topped with chopped cilantro, a squeeze of lime juice and the honey mustard mix.
- Category: Soup