Hearty chickpea and black pepper mushroom soup.
Preparation:
Cook:
Level: Easy
Ingredients
- 3 cups Raw Chickpeas
- 12 cups Water, divided
- 4 tablespoons Olive oil, divided
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 2 Finely chopped onions
- 4 cloves Finely chopped garlic
- 1 pound, 1-⅔ ounces, weight Brown mushrooms, sliced
- 1 cup Low sodium chicken broth (you can also use vegetable broth)
- 1 cup Coconut milk
Preparation
Soak the chickpeas overnight in 7 cups of cold water. Drain and rinse the chickpeas under cold water.
Place the chickpeas in a large saucepan with the remaining 5 cups of fresh water, 2 tablespoons of olive oil, salt, and black pepper. Cover and bring to a boil. Remove the lid and simmer for about 35 minutes, until the chickpeas are tender.
In another large saucepan, heat the remaining 2 tablespoons of olive oil. Sauté the onions and garlic until fragrant and translucent. Add the mushrooms and sauté for about 6 minutes, stirring often, until the mushrooms are cooked. Add the chicken broth and simmer for 5 minutes. Season with black pepper to taste.
Stir the coconut milk into the mushrooms and simmer for another 4 minutes. Stir in mushrooms and chickpea sauce. The broth should be about 3/4 of the way to the top of the chickpeas; if necessary, add water or broth.
Pour into bowls and serve hot.
