Chickpea Soup

🥘 Ingredients

• chickpeas (drained and rinsed)
  2 15oz cans
• coconut milk (full-fat)
  2 15oz cans
• garlic (chopped)
  4 cloves
• ginger (2-inch piece, chopped)
  1
• greens (cut into bite-sized pieces)
  1 bunch
• ground turmeric
  1.5 tsp
• olive oil
  1/4 cup
• pepper
• pita
• red pepper flakes
  1 tsp
• salt
• vegetable or chicken stock
  2 cups
• yellow onion (large, chopped)
  1

🍳 Cookware

• large pot

1. 1

   Heat olive oil in a large pot over medium heat. Add garlic , yellow onion , and ginger , season with salt and pepper , and cook until the onion is transparent, ⏱️ 3-5 minutes .

   olive oil: 1/4 cup, garlic: 4 cloves (chopped), yellow onion: 1 (large, chopped), ginger: 1 (2-inch piece, chopped), salt, pepper
2. 2

   Add ground turmeric , red pepper flakes , and chickpeas , season with more salt and pepper . Cook and stir until the chickpeas are slightly browned and crisp, ⏱️ 8-10 minutes . Remove a cup of chickpeas and set aside.

   ground turmeric: 1.5 tsp, red pepper flakes: 1 tsp, chickpeas: 2 15oz cans (drained and rinsed), salt, pepper
3. 3

   Crush the remaining chickpeas in the pot, then add coconut milk and vegetable or chicken stock , season with salt and pepper .

   coconut milk: 2 15oz cans (full-fat), vegetable or chicken stock: 2 cups, salt, pepper
4. 4

   Bring to a simmer and stir occasionally until the stew has thickened, ⏱️ 30-35 minutes .
5. 5

   Add greens and stir, cook until wilted, ⏱️ 3-7 minutes .

   greens: 1 bunch (cut into bite-sized pieces)
6. 6

   Add the reserved cup of chickpeas back in and serve with pita .

   pita