E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chickpea Soup With Turmeric and Ginger Lodge Cast Iron | January 5, 2021 Did you know ginger and turmeric are anti-inflammatory spices, full of antioxidants? This makes them ideal additions to any dish during the cold and dreary months of winter. They shine in this vegan soup, full of chickpea protein, creamy texture, and flavor. Level Intermediate Prep Time 35 minutes Cook Time 1 hour, 15 minutes Serves 6-8 Cook it With Our Blacklock Dutch Oven Ingredients Crispy Chickpeas 1, 15-ounce can chickpeas 1 tablespoon turmeric ½ teaspoon salt Soup 4 tablespoons olive oil 1 large onion, diced 6 cloves garlic, minced 2 tablespoons ground ginger 2 tablespoons turmeric ⅛ teaspoon cayenne pepper (optional) 2 teaspoons coriander 2 teaspoons salt 2, 15-ounce cans chickpeas, drained and rinsed 8 ounces yukon gold potatoes, peeled and diced into ½-inch cubes 8 cups vegetable broth 1, 15.5-ounce can coconut milk, separated 1 lime, juiced 1 tablespoon agave cilantro and chili oil for garnish Directions Crispy Chickpeas Preheat oven to 375 degrees F. Drain and rinse one can of chickpeas. Spread over a paper towel to dry. Toss with olive oil, turmeric, and salt. Bake on a parchment-lined cookie sheet or baking pan for 35 minutes or until crispy. Stir halfway through baking. Remove from the oven and cool before serving. Soup Heat 4 tablespoons of olive oil over medium-high heat, 3-5 minutes. Add onion and cook until softened, 7-10 minutes. Add garlic and continue to cook stirring often, 2 minutes. Next, add 2 cans of chickpeas to the hot oil and stir for 3 minutes. Stir in salt, spices, and potatoes until evenly coated. Add vegetable broth, cover and bring to a boil. Reduce to a simmer and cook, covered, for 30 minutes, stirring as needed. Add 1 cup of coconut milk and 1 tablespoon agave. Reserve the remaining coconut milk for garnish. Using a stick blender, puree the soup until velvety smooth. (Alternatively, you can puree the soup in batches in a blender or food processor.) Continue to simmer uncovered for 15 minutes, the soup should thicken slightly. Ladle into bowls and garnish with coconut milk, crispy chickpeas, cilantro, and chili oil (optional). Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chickpea Soup With Turmeric and Ginger Lodge Cast Iron | January 5, 2021 Did you know ginger and turmeric are anti-inflammatory spices, full of antioxidants? This makes them ideal additions to any dish during the cold and dreary months of winter. They shine in this vegan soup, full of chickpea protein, creamy texture, and flavor. Level Intermediate Prep Time 35 minutes Cook Time 1 hour, 15 minutes Serves 6-8 Cook it With Our Blacklock Dutch Oven Ingredients Crispy Chickpeas 1, 15-ounce can chickpeas 1 tablespoon turmeric ½ teaspoon salt Soup 4 tablespoons olive oil 1 large onion, diced 6 cloves garlic, minced 2 tablespoons ground ginger 2 tablespoons turmeric ⅛ teaspoon cayenne pepper (optional) 2 teaspoons coriander 2 teaspoons salt 2, 15-ounce cans chickpeas, drained and rinsed 8 ounces yukon gold potatoes, peeled and diced into ½-inch cubes 8 cups vegetable broth 1, 15.5-ounce can coconut milk, separated 1 lime, juiced 1 tablespoon agave cilantro and chili oil for garnish Directions Crispy Chickpeas Preheat oven to 375 degrees F. Drain and rinse one can of chickpeas. Spread over a paper towel to dry. Toss with olive oil, turmeric, and salt. Bake on a parchment-lined cookie sheet or baking pan for 35 minutes or until crispy. Stir halfway through baking. Remove from the oven and cool before serving. Soup Heat 4 tablespoons of olive oil over medium-high heat, 3-5 minutes. Add onion and cook until softened, 7-10 minutes. Add garlic and continue to cook stirring often, 2 minutes. Next, add 2 cans of chickpeas to the hot oil and stir for 3 minutes. Stir in salt, spices, and potatoes until evenly coated. Add vegetable broth, cover and bring to a boil. Reduce to a simmer and cook, covered, for 30 minutes, stirring as needed. Add 1 cup of coconut milk and 1 tablespoon agave. Reserve the remaining coconut milk for garnish. Using a stick blender, puree the soup until velvety smooth. (Alternatively, you can puree the soup in batches in a blender or food processor.) Continue to simmer uncovered for 15 minutes, the soup should thicken slightly. Ladle into bowls and garnish with coconut milk, crispy chickpeas, cilantro, and chili oil (optional). Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
