Simple Chickpea Soup with Lemon + Dill

A very simple soup.  Chickpeas and vegetables perked up with plenty of lemon and fresh dill.  It's super bright and flavorful.  Most of the ingredients are probably in your fridge and pantry right now.  I served it over brown rice for dinner.  Vegetable stock maybe used to keep things vegetarian.      

Grab a pound of kirby cucumbers while you're at it and use the rest of the dill to make pickles. 

Serves 4.

Chickpea Vegetable Soup with Lemon + Dill

1 tsp olive oil

1 small yellow onion, diced

1 carrot, peeled, diced

2 celery stalk, diced

3 cloves garlic, peeled, minced

1/4 teaspoon red chile flakes

1 quart chicken stock

1 14 oz tin chickpeas, rinsed, drained

1/2 bunch lacinato kale, chopped

1/4 cup chopped fresh dill

 juice of 1 lemon

s + p

In a pot, heat oil over medium heat.  Add onion, carrots, celery, garlic, chile flakes.  Cooking, stirring frequently, until vegetables are aromatic and glossy, about 5 minutes.  Add stock. Simmer until vegetables are tender, about 10 minutes.  Add chickpeas, kale, dill and lemon juice.  Season with salt and pepper.  Serve hot. 

Coconut Chickpea + Mixed Vegetable Curry

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Be prepared to have a lot of soup on your hands.  This recipe makes about 5 quarts.  I like to have huge amounts of healthy things like this around for a quick lunch or dinner during a busy week.  

A quick note on curry powder:  not all curry powders are created equally.  Look for one with fenugreek in it.  This  makes a big difference in flavor.  

Coconut Chickpea + Mixed Vegetable Curry Soup

Splash olive oil

1 onion, diced

1 inch fresh ginger, minced

3 garlic cloves, minced

2 carrots, peeled, chopped

1 medium head cauliflower, trimmed, chopped

1 14oz tin diced tomatoes

1 14 oz tin LITE coconut milk

6 cups vegetable stock

2 potatoes, diced

4 teaspoons curry powder

1 red bell pepper, seeded, chopped

1 green bell pepper, seeded, chopped

1 14oz tin chickpeas, drained, rinsed

1 bunch lacinato kale, stems removed, chopped

lime juice, to taste

s + p

In a large (at least 5.5 quart) pot, heat olive oil over medium high heat.  Add onion and saute 5-8 minutes until soft and clear.  Add garlic and ginger.  Saute 2 minutes more.  Add carrots and cauliflower.  Cook 2 minutes more, stirring frequently.  Add tomatoes, coconut milk, stock, potatoes and curry powder. Stir.  Bring to a boil, reduce heat and simmer 20 minutes.  Add bell peppers.  Simmer 5 minutes more.  Add chickpeas and kale.  Season with lime juice, salt and pepper.