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I usually menu plan before I do my Sunday prep for the week. That sounds logical right? Well, I decided that I was too lazy to bother this week and just made up a bunch of random food and thought that I would figure it out as I go along. Staring at me in my fridge was a large batch of lovely chickpeas. With the rain coming down hard, as it does on the Island in October, I was really just craving soup. Hot, creamy, comforting soup that warms from the inside out. The chickpeas add great protein but also make this soup incredibly creamy without having to add a ton of cream. This is a good thing since I’d hate to ruin all my hard work during my Insanity training.

Now you can use canned chickpeas if you want, but the recipe works either way. I’ve made a few notes in the recipe to easily convert this soup for vegetarian and vegan readers.

Creamy Chickpea Soup with a Spicy Chili Oil

  • 2 leeks, whites only, (the greens make great stock)
  • 1 tsp  coconut oil
  • 3 garlic cloves, minced
  • 3  cups of cooked chickpeas 0r 1 cup raw (soaked over night and cooked until tender)
  • 1 medium carrot diced
  • 4 cup of vegetable or chicken broth (homemade if possible)
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 1/2 cup half and half (optional for vegans or substitute coconut milk)
  • Salt and Pepper to taste

Start by making the Chili Oil (recipe to follow). Clean and thinly slice the leeks. In a large pot over medium heat, melt the coconut oil and cook the leeks for 5 minutes. Add the minced garlic and cook for another minute. Meanwhile peel and dice the carrot. Add the remaining ingredients. Bring the soup to a boil and simmer until carrots are tender, approximately 20 minutes.  Allow the soup to cool a little. Remove the bay leaves. Using an emulsion blender, food processor or blender, puree the soup until smooth. Note: Be very careful if using a traditional blender as the compressed heat from the soup can cause the top of the blender to shoot off.

Chili Oil

  • 1/4  cup olive oil
  • 1 tsp dried chilies

In a small pan over low heat, gently warm the oil and the chilies. Be careful not to heat the olive oil too much, warm to the touch is what we’re after, so as not to ruin the healthy properties of olive oil. Remove from the heat source and allow the chilies to soak in the oil while the soup is cooking. Taste the oil and adjust the spiciness by adding more oil if it’s too hot. If it’s not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.

Soup recipe makes 6 cups: 200 calories per cup (not including the oil)

I’m sharing this with This Chick Can Cook, Real Food Wednesday’s , Simple Lives Thursdays, Pennywise Platter, Full Plate Thursdays, Sunday Night Soup Night and Gluten Free Wednesday’s.

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