Spring Sour Chickpea SoupJan 18, 2021
- 1 shallot
- 4 cloves garlic
- 1 stalk lemongrass
- 1 tbs coconut oil
- 1/4 tsp turmeric
- 1/8 tsp cayenne
- 1 bay leaf
- Juice and peel of one lemon
- 4 cups vegetable or chicken broth
- 2 cups cooked chick peas
- 2 cups fine chopped Kale
- Salt and pepper to taste
- Sliced lemon for garnish
Sauté thinly sliced shallot in coconut oil over medium heat for 3 minutes add in garlic and sauté until fragrant. Add in spices and a dash of salt and pepper continue to sauté to open the flavor of the spices for a few moments. Add in broth, lemongrass, lemon pea and bay leaf. Simmer over medium to low heat for 20 minutes.
Remove lemongrass stalk, lemon peel and bay leaf. Blend with an immersion blender until smooth. Return to heat and stir in prepared chickpeas and simmer for 5 min. Turn off heat, stir in
lemon juice and season with salt and pepper to taste.
Ladle over chopped kale and garnish with a thinly sliced lemon. Alternately serve over arugula, spinach or chopped cabbage. Grape tomatoes are another wonderful accompaniment
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