This Chickpeas Turmeric Soup has always been a family favorite in our home. I can still remember my mom bustling around the kitchen, spoon in hand, talking about how turmeric was her secret weapon for warding off the winter blues. It was like she was brewing a pot of sunshine right there on the stove!
Now, if you’re like me and appreciate a meal that’s both hearty and zesty, this soup is a must-try. The rich golden hue from the turmeric not only pleases the eye but also warms the soul. It’s the kind of dish that brings everyone together, filling the house with its inviting aroma. You might find yourself reminiscing about those cozy afternoons, surrounded by laughter and the comforting sounds of soup simmering softly.
Every time I whip up this soup, it takes me back to those cherished moments with family and friends. And the best part? It’s incredibly versatile. Whether you’re a fan of chicken broth or prefer to keep it vegetarian with vegetable broth, this recipe has got you covered. Plus, there’s just something so satisfying about mashing those chickpeas, isn’t there? A few gentle presses and they thicken the soup beautifully, making each spoonful a delightful experience.
So, why not give it a whirl? Add your own twist, maybe a squeeze of extra lemon for that tangy kick, or a dollop of Greek yogurt for creaminess. Whatever your preference, this Chickpeas Turmeric Soup is sure to become a staple in your kitchen, just like it is in mine. Go ahead, gather your ingredients, and let’s get cooking. You won’t regret it!
How to Make Chickpeas Turmeric Soup
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Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 2 15-oz. cans chickpeas, drained and rinsed well (or about 3 cups cooked chickpeas)
- Kosher salt and black pepper, to taste
- 4 cups broth (chicken or vegetable)
- ½ cup whole wheat orzo (or regular orzo, Israeli couscous, or other small pasta shape)
- 5 oz. baby spinach (about 4 packed cups)
- ¼ cup cilantro and/or parsley, chopped
- 2 tablespoons lemon juice (or lime juice)
- Olive oil, red pepper, lemon wedges, and/or Greek yogurt for serving (optional)
Directions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes soft and slightly browned, about 5 minutes.
- Stir in the minced garlic, turmeric, cumin, and chickpeas. Season with salt and pepper. Continue cooking for about 5 minutes, stirring frequently, until the spices are aromatic and the chickpeas start to crisp slightly.
- Using a potato masher or fork, mash some of the chickpeas to release their starch and thicken the soup, but leave some whole for texture.
- Pour in the broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then add the orzo. Reduce heat to low, cover, and simmer for 15 minutes or until the orzo is tender.
- Stir in the spinach and chopped herbs until the spinach wilts.
- Turn off the heat and add the lemon juice. Adjust seasoning with more salt and pepper if needed.
- Serve with optional toppings like olive oil, red pepper, lemon wedges, or Greek yogurt.
Ingredient Tweaks for Your Pantry
If you’re missing orzo, swap it for any small pasta, quinoa, or even rice for a gluten-free option. Out of spinach? Try kale or Swiss chard. For those avoiding cilantro, parsley offers a fresh alternative. Feel free to use lime juice if lemons are scarce. These tweaks will keep the soup’s essence intact.
Preserving Your Chickpeas Turmeric Soup for Later
This soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it in portion-sized containers. When reheating, add a splash of broth or water to loosen the consistency. Enjoy your soup as fresh as the day you made it!
Perfect Pairings for Chickpeas Turmeric Soup
Serve this comforting soup with a side of crusty whole-grain bread or garlic naan for dipping. A light salad with a tangy vinaigrette pairs well, as does a chilled glass of sauvignon blanc. For an extra touch, garnish with fresh herbs or a dollop of Greek yogurt before serving.
Pro Tips for the Perfect Chickpeas Turmeric Soup
Ensure the onions are thoroughly browned to enhance the soup’s flavor profile. Use a potato masher to adjust the soup’s consistency to your preference. If you prefer a spicier kick, sprinkle in red pepper flakes. Remember, freshly squeezed lemon juice elevates the dish, so taste and adjust accordingly.
Adding a Seasonal Spin to Chickpeas Turmeric Soup
In spring, incorporate fresh peas or asparagus for added crunch. Summer calls for zucchini or tomatoes. During fall, add diced butternut squash or sweet potatoes for a cozy twist. Winter versions can feature hearty greens like kale, making this soup adaptable year-round.
FAQs:
Can I make this soup in advance?
Absolutely! This soup is perfect for meal prep. You can make it in advance and store it in the refrigerator for up to three days. It tends to thicken as it sits, so you might want to add a bit more broth when reheating to reach your desired consistency.
Is there a vegan option for this soup?
Yes, the soup can be made entirely vegan by using vegetable broth instead of chicken broth. All other ingredients are plant-based, making it a delicious and healthy option for vegans and vegetarians alike. The vibrant turmeric and chickpeas make sure you don’t compromise on flavor.
What can I use instead of orzo?
If orzo isn’t available, you can substitute with Israeli couscous, small pasta shapes, or even quinoa for a gluten-free alternative. These options will maintain the soup’s hearty texture while providing variety based on what’s in your pantry.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. If you plan to store it longer, freezing is a great option. When you’re ready to enjoy it again, make sure to reheat gently, adding a splash of water or broth to adjust the soup’s thickness.
Is this soup spicy?
This soup is mildly spiced with turmeric and cumin, offering warmth rather than heat. If you enjoy spicier food, feel free to add a pinch of cayenne pepper or red pepper flakes. Adjust the seasoning to suit your taste preference for a perfect balance.
Can I use fresh chickpeas?
Yes, fresh chickpeas work well in this recipe. If using dried chickpeas, soak them overnight and cook until tender before adding them to the soup. This will require some additional prep time, but the result is deliciously worth the effort, with a slightly different texture.
Chickpeas Turmeric Soup
Equipment
- large pot or Dutch oven
- potato masher or fork
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 2 15-ounce cans chickpeas drained and rinsed well, or about 3 cups cooked
- kosher salt and black pepper to taste
- 4 cups broth chicken or vegetable, as preferred
- ½ cup whole wheat orzo or other small pasta shape
- 5 ounces baby spinach about 4 packed cups
- ¼ cup cilantro and/or parsley chopped
- 2 tablespoons lemon juice from about 1 lemon, or lime juice
For Serving (Optional):
- olive oil, red pepper, lemon wedges, and/or Greek yogurt
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the onion until it softens and turns golden brown, which should take around 5 minutes.
- Introduce the minced garlic along with turmeric, cumin, and the chickpeas. Season with salt and pepper, and cook for an additional 5 minutes, stirring regularly to enhance the flavors.
- Utilizing a potato masher or a fork, mash a portion of the chickpeas to break them down. This will help thicken the soup while retaining some whole chickpeas for texture.
- Pour in the broth, adding a little at first to deglaze the pot and lift any brown bits sticking to the bottom. Bring the mixture to a boil.
- Once boiling, add the orzo and stir. Reduce the heat, cover, and let it simmer for approximately 15 minutes until the orzo is tender.
- Mix in the baby spinach and chopped herbs, stirring until the spinach wilts down.
- Turn off the heat and add lemon juice, tasting and adjusting seasoning with more salt and pepper if desired.
For Serving:
- Serve the soup with olive oil, red pepper, lemon wedges, and/or Greek yogurt on the side, as preferred.
