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Honey Mustard Chickpea Soup

Course Soup
Servings 4 servings


  • 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


  • 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.