Description
Hearty and flavorful, this chickpea soup is perfect for a cozy night in. Sweet honey mustard adds a unique twist to a classic comfort food.
Ingredients
Units
Scale
- 2 tbsp (30 ml) oil
- 3 cloves garlic
- 1 onion
- 0.5 tsp ground turmeric
- 2 tbsp (30 ml) ginger
- 3 cups (710 ml) cooked chickpeas
- 4 cups (946 ml) chicken or vegetable stock
- 0.5 of a lime (juiced)
- 1 tsp salt
- chopped cilantro
- 1 lime
- Second Nature Honey Mustard Protein
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 against 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.
Notes
- For a richer flavor, roast the onion and garlic before sautéing.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- If you don’t have honey mustard, a mix of honey, Dijon mustard, and apple cider vinegar makes a good substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15