Chickpea, chili and coriander soup

Chickpea, chili, and coriander soup

Aah! The chickpea, also known as the garbanzo bean! This legume has a sweet flavor and contains more iron then any other legume. They are a great source of unsaturated fats, and also look like miniature hearts – which is humorous because therapeutically they are beneficial to the pancreas, stomach and the heart… Of course! There are many different varieties varying in size and colour (red, white, black, and brown) and like any other legume should be soaked overnight to improve their digestibility (four parts water to one part legume). Soaking softens the skin of the chickpea and begins the sprouting process, which eliminates phytic acid (a compound that binds to minerals in the digestive tract making them difficult to absorb).

Some texts recommend cooking legumes with fennel or cumin to help prevent gas (Check out the spices in this recipe). A future experiment for all of us! On the upside however, loads of delicious heartwarming soup for the last few chilly Joburg nights.

This soup is super quick. It makes for the perfect Sunday night dish, if you’re not in the mood to cook, but you are in the mood for wholesome goodness. The sour of the lemon and the bite of the chili make for a really good flavor combination.



2 C chickpeas
2 T coriander seeds
2 T cumin seeds
2 T Olive oil
10 garlic cloves, crushed
3 chilies
2 t turmeric
2 L vegan stock
Zest of 2 lemons
1 bunch chopped coriander
4 T lemon juice
¼ C coconut milk/plain yoghurt (organic)
Freshly cracked black pepper

Ingredients - Chickpea, chili, coriander soup

All organic purchases from my local store, love it!

If you were looking for a recipe and stumbled upon this one and you haven’t soaked your chickpeas, don’t be scared to soak them now and find something else in the meantime. Or you can use the canned variety, but be aware that this is not the superior choice seeing as any canned food contains preservatives in order to prolong its shelf life. The same goes for the coconut milk. Hint: the organic variety which you can find at most health shops is the better option, although a little on the pricey side. If you tolerate lactose, organic plain white yoghurt is a good substitute for the coconut milk.


  1. Place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least 2-5 cm above the chickpeas. Allow them to soak overnight.
  2. Drain the chickpeas and place them in a pot filled with new water. Bring the chickpeas to a boil. Once the water is boiling lower the heat to medium and cook the chickpeas for 45 minutes to an hour without the lid to allow the steam to rise (breaks up and disperses indigestible enzymes)
  3. Dry roast the coriander seeds and the cumin seeds and then crush with a pestle and mortar.
  4. Get your frying pan out and add 2 T olive oil, as well as the spices, crushed garlic, and chilies. Cook over a low heat for 5 minutes. Add 2 tsp. turmeric.
  5. Place the chickpeas into a pot with 2 L vegan stock, lemon zest and coriander leaves. Before serving stir in 4 T lemon juice and a dash of organic coconut cream.
  6. Dish into individual bowls and enjoy!

‘Til next time you lovely things!

Romey x

romeyChickpea, chili, and coriander soup

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