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
- 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.
- 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.
- Use a blender ( we used Vitamix) to purée the soup until creamy and smooth.
- Stir in coconut milk and lemon juice. If needed, adjust the consistency and texture with more water... just a little at a time.
- Taste and adjust seasoning, don’t forget your crispy chickpeas are packed with flavor!
- Serve hot with crispy spiced chickpeas and a garnish of lemon juice, fresh chopped parsley, and black pepper for some extra punch. Enjoy!!
