This soup is based on a traditional British pea and mint soup. The spinach gives the rich and hearty soup extra green goodness, and green chickpeas are packed with protein and fiber.
Rumor has it that green chickpeas are set to be the next big thing in the culinary world. For added richness and an even more beautiful presentation, channel your inner artist and garnish with coconut milk.
1 tablespoon coconut oil or rice bran oil
1 onion, chopped
2 cups carrots
1 cup beans
2 cloves garlic
1 packet (500 gms) green chickpeas (or frozen)
2-3 cups spinach
¾ cup loosely packed fresh mint
Rock salt to taste
Indian masalas for additional flavor
In a medium pot, use the coconut/rice bran oil over medium heat. Add the onion and cook for 3-5 minutes. Add all the vegetables. Bring to a boil, then simmer for 5 minutes.
Puree in a blender and season with salt. Feel free to make use of Indian spices to add flavor. Serve garnished with coconut milk, if desired.
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