It’s COLD in North America! This spicy chickpea soup is sure to warm you up from the inside out!
INGREDIENTS
Soup:
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 3 cups cooked or canned chickpeas, drained
- 2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper
- 2 cups vegetable stock
- 1 (28-ounce) can plum tomatoes
- 1 chipotle pepper
Toppings:
- Hemp seed oil
- Chopped fresh chili peppers
- Whole chickpeas
- Sunflower sprouts
- Kelp granules
- Hemp seeds
DIRECTIONS
- Heat a medium pot with extra virgin olive oil over medium flame.
- Add onions and saute for 2 to 3 minutes. Add garlic and chickpeas.
- Season with cumin, cardamom, turmeric, salt and pepper. Stir in stock, followed by chipotle pepper and tomatoes.
- Simmer 5 to 10 minutes to combine flavors. Ladle into bowls and top with any or all toppings of your choice.
