This soup was the perfect antedote to my sniffly nose as I was battling a cold this past weekend and was tired of getting take-out pho. Turns out, this soup is pretty good! The turmeric and red pepper flakes make for a spicy flavor that's nicely offset by the creaminess of the coconut milk. It's a keeper for sure!
Ryan dubbed this one his favorite soup that I've ever made. So, it will now be in our regular winter dinner rotation. The crispy, crunchy garbazno beans that I found from Whole Foods were the perfect topper to this flavorful soup. Enjoy!
Spiced Chickpea Lentil Soup with Coconut,
Kale, and Turmeric
Ingredients
¼ cup
olive oil
1 ½ tablespoons
garlic cloves
2
containers of Trader Joe’s mirepoix, or 1 ½ cups of each of the following:
diced onion, diced carrots, and diced celery
2
tablespoons minced fresh ginger
Kosher
salt and black pepper
1 ½ tablespoons
ground turmeric
2
teaspoons red-pepper flakes
4
(15-ounce) cans chickpeas, drained and rinsed
3
(15-ounce) cans full-fat coconut milk
4
cups vegetable broth or stock (low sodium)
1
bunch kale, stems removed, torn into bite-size pieces
1 cup
red lentils
Crunchy
Indian spiced garbanzo beans
Fresh
crusty bread
Method
1.
Heat oil in a large Dutch oven over medium high heat. Add
garlic, mirepoix, and ginger. Season with salt and pepper and cook, stirring
occasionally until onion is translucent and the veggies start to brown a little
around the edges, about 5 minutes.
2.
Add turmeric, red-pepper flakes, and chickpeas. Season
with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry
a bit in the spices and oil until they’ve started to break down and get a
little browned, about 8 to 10 minutes.
3.
Add coconut milk and stock to the remaining chickpeas in
the pot, and season with salt and pepper. Bring to a boil and then reduce down
to a simmer, scraping up any bits that have formed on the bottom of the pot. Simmer
on low, stirring occasionally, until stew has thickened and flavors have
started to come together, 30 to 35 minutes. I actually left mine on the stove
for about two hours at this point.
4.
Add greens and lentils stir, making sure they’re
submerged in the liquid. Cook about 15 more minutes until the lentils are soft.
Season again with salt and pepper.
5.
Divide among bowls and top with crispy chickpeas. Serve
alongside your favorite crusty bread. And enjoy the leftovers… this makes a big
batch of soup!
Modified from a recipe by Alison Roman, originally
printed in the New York Times
