This week has been cold in Toronto, it’s the kind of bitter cold we don’t usually experience until well into January. Brrrrrr! It’s the kind of weather that makes you crave a bowl of hot soup, especially if you live in Buffalo (holy cannoli that’s a lot of snow they’re dealing with)!
Since I had a can of chickpeas to use, I searched the web for a healthy bean soup recipe. It was this recipe for chickpea soup that inspired me, I especially love it’s warm Indian flavours. It’s a soup that your dietician would be proud of.
Have fun experimenting with the ingredients in this healthy soup recipe. Carrots or butternut squash could be used instead of sweet potato. You could use frozen green peas or even zucchini in place of the green beans. If you want extra protein for your muscles, try adding cubed tofu or shredded roasted chicken. And if you think it’s missing a grain, try adding cooked quinoa or leftover rice after you’ve blended the soup.
The soup has a little heat from the curry powder, but not the kind that burns the tip of your tongue. It’s more the kind that warms the back of your throat. This soup goes especially well with buttered toast — my fav!
Chickpea Curry Soup Tips:
- To make this recipe even easier, use an immersion blender right in the pot to partially puree the soup.
- If your curry powder lacks heat, add a pinch of cayenne pepper.
- You can use garam masala in place of curry powder and chicken stock for veggie stock.