The perfect Comfort food. This Hearty Chickpea Soup, is made with (as you probably guessed) chickpeas, red lentils and spices. The best bit? It is topped with Halloumi croutons. It is made creamy by blending half the ingredients at the end.
I think we are all in need of a little pick me up at the moment and this chickpea soup does the job quite well. It is a soul satisfying, comforting, creamy, bowl of goodness.
Here’s what I love about it: you can make it with ingredients you likely have on hand; and it’s vegetarian and healthy. What’s more, along with a salad and good bread, it’s hearty enough to be a complete meal.
What goes in Golden Chickpea soup
- Red Lentils
- Salt and Pepper
- Curry Powder
- Cayenne Pepper
- Cumin Seeds
- Mustard Seeds
- Coconut Milk
- Lemon Juice
Nutritional Power House
The best thing about this soup is that it is so good for you because the ingredients help to:
- Reduce inflammation
- Boosts antioxidants
Does it really need Halloumi Croutons?
Nope. This was made, photographed and scheduled to go out way before the Coronovirus pandemic and as such, I included halloumi but you can skip them altogether, or make croutons with bread, add a sprinkling of toasted seeds or leave it plain.
How to make Chickpea Soup
Cook onions in oil and add ginger and garlic.
Add curry powder, turmeric, cayenne, salt and pepper.
Add chickpeas and water. Cook 10 minutes.
Add coconut milk and red lentils. Cook for 30 – 35 minutes.
Heat oil and sizzle mustard seeds and cumin seeds till they crackle. Pour over the soup.
Add pickled onions and coriander.
Cook halloumi and add to the soup if desired.
More Chickpea recipes
Cauliflower Pizza with Chickpeas and Burrata
Send me your suggestions
I am working on a number of posts at the moment but with the new challenge of working around my kids being at home due to the Covid- 19 outbreak, things might slow down a bit. I would love your suggestions. What would you like to see? My content calendar was planned until the end of April (Ramadan/Eid) for the first time ever! Some of that might be coming later then I had planned.
With all the goings on in the world, I am doing a little pivot and am working on recipes using mainly store cupboard ingredients whilst also uploading some of the backlog.
What can you expect to see in the future? More Bread recipes, more recipes using pulses and grains and more pasta recipes.
As most of you know, I eat a plant based diet, most of the time but have shared a lot of meat recipes in round ups recently to cater for everyone. That being said, I won’t be adding any more meat recipes on the site for now. There are so many amazing people already doing that so well.
What would you like to see? I would love to hear from you.
*As ever if you make this recipe, please comment/rate. It helps us to understand what you like and provide content you love.
Golden Chickpea Soup with Halloumi
- 3 tbsp Oil Divided into 1 tbsp each
- 2 Onions diced
- 6 cloves Garlic crushed
- 3 inch Ginger crushed
- 1 tsp Curry Powder I like Madras
- 3/4 tsp Cayenne Peppper
- 1/2 tsp Turmeric Powder
- Salt and Pepper
- 400 g Chickpea tin drained
- 4 cups Water boiled and slightly cooled
- 400 g Coconut Milk
- 200 g Split Red Lentils
- 1 tbsp Cumin Seeds
- 1 tsp Mustard Seeds
- 2 dry Red Chillies snapped in half
- 100 g Halloumi Cut into cubes
Heat oil in a large pot over medium heat. Saute onions for 7 - 10 minutes until golden brown.
Add garlic and ginger and cook for 2 minutes.
Add curry powder, cayenne, turmeric salt and pepper. Stir and add a splash of water if sticking. Cook for 2 more minutes.
Add chickpeas and 4 cups boiled water. Bring to a boil and simmer for 10 minutes.
Add coconut milk and lentils to the pot. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30–35 minutes.
Taste and season with more salt if needed. Blend using a stick blender until some of the chickpeas break down and some remain whole.
Heat a little oil in a pan and add oil, add mustard seeds, dry red chillies and cumin seeds. Once crackling, remove from the heat and pour over the chickpeas.
Add a little oil to a pan and add the halloumi to a pan over medium high heat. Sear the haloumi on two sides, until golden and add to chickpea soup. (Optional)
Garnish with Coriander, and pickled onions. Recipe in notes.
- The best thing about this soup is that it is so good for you because the ingredients help to reduce inflammation and boost antioxidants.
- Nutrition info is an estimate and can vary depending on a number of factors.
- My favourite topping for this soup is Coriander leaves and pickled onions. To make the pickled onions, slice half a red onion finely, add to a bowl with lime juice and a pinch of salt and sugar.