Delicious Vegan Diet Recipe: Golden Chickpea & Lemon Spring Soup




5 banana shallots
5 tablespoons olive oil
3 garlic cloves
Thumb piece of fresh ginger, finely grated
1 teaspoon ground turmeric
1 jar chickpeas
1 can full-fat coconut milk
400ml veg stock
juice of 1 lemon
sea salt and freshly ground black pepper

To serve
coconut yogurt
1 lemon, zested and cut into wedges
4 large handfuls of soft herbs such as parsley, coriander, mint or dill, leaves picked

1. Add the chopped shallots to a pan with the olive oil over a low to medium heat and cook stirring regularly for 20 mins until sticky and caramelized. Once cooked transfer to a paper towel.
2. Add the garlic, ginger, turmeric and some more shallots to another pan and cook for a few minutes.
3. Go in with the jar of beans along with the liquid in the jar and the coconut milk and veg stock and bring to a simmer. Cook for 20 mins until thickened.
4. Turn off the heat and stir through the lemon juice, season to taste, spoon into bowls and then top with your fav toppings and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top