It’s not a surprise that January is National Soup Month. With the holiday season over and the winter chill settling in, we’ll be heading towards other sources of comfort this time of the year. Is there anything more comforting than a bowl of hot soup on a brisk, cold day? We can’t think of many things. Soup not only warms the tummy but also the soul and happens to be one of our favorite courses of any meal. Why, just look at this guide to our most popular Winter Soups and Stews! This year, we’re celebrating with this healthy, vegetarian-friendly Chickpea Curry Soup! It’s rich, creamy, lightly spiced but big on flavor with notes of curry, turmeric and cumin and features our Peeled and Steamed Garbanzo Beans (Chickpeas). You can easily whip up this soup in less than half an hour and serve it alongside naan bread for dipping. Ladle up a spoonful of this soothing goodness and you’ll be covered for lunch and dinner all winter long!
Garbanzo beans are also known as chickpeas. A beloved ingredient and pantry staple, chickpeas are incredibly versatile and can be eaten as a main or side dish, hot or cold. Believe us, hummus isn’t the only thing you can do with chickpeas! They can be tossed into salads such as this Chickpea and Grape Salad, used in a Falafel Pita, cooked into soups and stews and much more. You can use fresh or canned chickpeas but to save on time and convenience, we suggest our Peeled and Steamed Garbanzo Beans. With no soaking required to replenish its moisture, this item from our Steamed Line can be used right out of the package.
Chickpea Curry Soup
Yields: 4 servings
- 2 packages of Melissa’s Steamed Garbanzo Beans (Chickpeas)
- 3 Organic Roma Tomatoes, seeded and chopped
- 1 onion, chopped
- 1 14 oz. can of coconut milk
- 4 cups of low sodium vegetable broth
- 3 tablespoons of extra-virgin olive oil
- 2 tablespoons of yellow curry paste
- 1 tablespoon of ginger, peeled and minced
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- Mint leaves, for garnish
- Paprika, for garnish
1. Heat up the extra-virgin olive oil in a large stockpot over medium-high heat.
2. Add the ground turmeric and ground cumin and allow to toast for about a minute.
3. Sauté the onions with the turmeric and cumin for around 5 minutes until the onions become translucent.
4. Then add the curry paste and ginger and sauté for one minute.
5. Pour in the chickpeas, vegetable broth, coconut milk and tomatoes. Simmer on low heat for 15 minutes.
6. When ready to serve, add a few mint leaves and a dash of paprika to each serving.