Legumes appear on my menu pretty much everyday and chickpeas usually make their appearance at least once a week in some shape or form. Since this has been a rather cool summer, I decided to feature them in a stunning soup. Roasted chickpeas I've always enjoyed but I've yet to share a recipe with my readers in this space. Here they are roasted with spices and then featured as a topping for a nourishing lentil and vegetable soup with creamy coconut milk.
The list of ingredients might seem long, but the process is really quite straightforward. The soup can be served without the roasted chickpeas with ideal results, but the addition of the lightly browned and slightly crunchy peas really elevate this spicy soup into something extra special. It's well worth the effort and won't fail to delight the taste buds and impress your family and friends.
The spicy chickpeas are so good they can be eaten as a snack or as a topping for any number of dishes including other soups and curries, salads and vegetable dishes, and even as a nacho topping. Consider stirring some into some rice to dress it up. The possibilities are really as endless as the imagination of the cook.
Cut down on the quantity of spices if you prefer less heat.
|Curried Lentil Soup with Roasted Chickpeas|
|Recipe by Lisa Turner|
Published on August 18, 2014
Creamy and zesty red lentil soup with spices and vegetables garnished with lightly roasted and spiced chickpeas
This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by my dear friend Jacqueline of Tinned Tomatoes and myself. Jac's hosting this month.
More lentil dishes you are sure to enjoy from Lisa's Kitchen:
Barley and Lentil Herbed Salad
French Lentil Salad with Sweet Corn and Tomato
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Lentil Dumplings Simmered in a Sweet Tamarind Sauce
On the top of the reading stack: finishing up Midnight's Children by Salman Rusdie
Audio Accompaniment: Superpitcher - Delta 'Kompakt Total 14' Album