Spicy beetroot soup with roasted chickpeas
Updated: Jul 30, 2019
1 tbsp coconut oil
2 medium green onions (medium dice)
4 cloves garlic (minced)
1 small knob fresh ginger (grated finely)
4 large beets about 700g (peeled and chopped into chunks)
1tsp chilli powder
1tsp ground cinnamon
1tsp ground turmeric
1tsp ground cumin
4 cardamon pods
1tsp ground cloves
2 tsp ground coriander
1 can light coconut milk
400ml vegetable broth or stock
• Place a large pot/stockpot over a medium heat when it's hot, add the coconut oil, then the onions, cooking for about 3-4 minutes until the onions are opaque and soft. Add in garlic and ginger, cook for 2 minutes, stirring frequently making sure they don’t burn.
• Add the beetroot and all the spices. Stir then cover and cook for 2 minutes. Add coconut milk and vegetable stock or broth. Bring to a boil over medium heat and then reduce heat to low, cover, and simmer for 30 minutes, or until beets are tender. Use a fork to prod them to see if they are cooked through. When the beets are soft transfer the mix to a blender (you can use a stick blender and save on the washing up) and purée until creamy and smooth. Top with Greek yogurt and the roasted chickpeas and serve.
Oven roasted chickpeas
½ can cooked chickpeas (200g)drained and towel dried
1 tablespoon coconut oil(melted)
1 tablespoon dried tikka spices
¼ teaspoon salt (optional)
Preheat oven to 200c
Melt coconut oil and mix with chickpeas. Pour chickpeas onto baking sheet and bake for 25 minutes, flipping frequently to prevent burning.
Remove chickpeas from the oven when they are crispy and have coloured. Place back in mixing bowl, add tikka spices and season to taste.