Golden Turmeric Soup w/ Crispy Chickpeas

Ingredients:

• 1 tbsp (15 ml) olive oil
• 4 cloves garlic, minced
• ½ tbsp (7.5 ml) coriander seeds, crushed
• 1 tsp (5 ml) ground ginger (or a 1” knob of fresh ginger, minced)
• 1 tsp (5 ml) turmeric
• 1 tsp (5 ml) cracked black pepper
• 1 small onion (125 grams), roughly chopped
• 1 medium carrot (100 grams), roughly chopped
• 1 medium potato (150 grams), peeled and roughly chopped
• 1 cup (½ of a 19 oz. can) cooked chickpeas
• 5 cups (1250 ml) water
• 1 tsp (5 ml) salt, to taste
• ½ cup (125 ml) canned coconut cream
• Juice of ½ lemon (approx. 2 tbsp)
• Optional, to serve: coconut cream, olive oil, lemon, chopped parsley, black pepper

CRISPY SPICED CHICKPEAS

• 1 cup (½ of a 19 oz. can) cooked chickpeas
• 1 tbsp (15 ml) olive oil
• 1 clove garlic, minced
• ½ tsp (2.5 ml) paprika
• ⅛ tsp (1.25 ml) chipotle powder
• ⅛ tsp (1.25 ml) cayenne
• ⅛ tsp (1.25 ml) salt

Directions 

1. Preheat  oven to 400F

2. Toss the chickpeas in oil, garlic, chipotle powder, cayenne and paprika.

3. Spread them onto a lightly oiled Xtrema skillet 10- or 12-inch work great!) and season generously with salt and pepper.

4. Roast the chickpeas for 35-40 minutes, or until they're golden brown and  crispy. Stir a few times during roasting to prevent any sticking to bottom of your skillet.

Chickpeas can be stored in an airtight container for up to one week and are a great snack anytime of time day!

CHICKPEA TURMERIC SOUP

1. Heat olive oil over medium heat in Xtrema sauce pan ( I used 3.5 court) Add garlic, crushed coriander seeds, ginger, turmeric, and black pepper. Cook for 3-4 minutes until nice and fragrant. Add onion and cook until translucent, about 3 minutes. Add carrot and cook for 5 minutes, stirring occasionally for no sticking. 
2. Next, add your potato, chickpeas, water, and salt. Bring to a boil over medium heat and then turn heat down to a simmer. Cook until potatoes are fork tender and soft about 15- 20 minutes.
3. Use a blender ( we used Vitamix) to purée the soup until creamy and smooth.
4. Stir in coconut milk and lemon juice. If needed, adjust the consistency and texture with more water... just a little at a time. 
5. Taste and adjust seasoning, don’t forget your crispy chickpeas are packed with flavor! 
6. Serve hot with crispy spiced chickpeas and a garnish of lemon juice, fresh chopped parsley, and black pepper for some extra punch. Enjoy!!