Chickpea Soup

01Method

1. 1

   Warm the coconut oil in a pan and sauté the diced onion and sliced garlic until softened.

2. 2

   While the aromatics cook, dice the carrot and parsnip, then add them to the pan and cook for another 2 minutes.

3. 3

   Stir in the grated ginger and all the spices including turmeric, paprika, cumin, and curry powder.

4. 4

   If you prefer a milder flavour, omit the curry powder. Toast all the spices with the vegetables for approximately one minute.

5. 5

   The kitchen will now be fragrant with spices, signalling that you are ready to proceed to the next stage.

6. 6

   Transfer the sautéed vegetables to a medium pot and pour in the stock, then add the canned tomatoes with their juice and simmer covered for about 20 minutes until the vegetables are tender.

7. 7

   When selecting canned tomatoes, choose a variety with minimal ingredients and verify that no added sugar is present.

8. 8

   Finally, add the lemon juice, the chickpeas, and the fresh parsley, then simmer for another 3 minutes.

9. 9

   The soup is nearly complete. Use a blender to purée approximately three-quarters of the soup until smooth, then return it to the pot.