Curried Sprouted Chickpea Soup

Curried Sprouted Chickpea Soup

Bold in colour, this curried sprouted chickpea soup will warm up any evening. Flavoursome and rich in spices, it's a perfect meal for the cooler months.


  • 3 cups of sprouted & cooked chickpeas 
  • a few tsp. of coconut oil
  • 1 brown onion, peeled and chopped roughly 
  • 1 tsp salt 
  • 2 bay leaves 
  • 1 tsp. of the powders of: cumin, coriander, paprika, garam masala & 1/2 tsp. of turmeric 
  • 6 tomatoes 
  • 4 cloves garlic, peeled 
  • 2 jalapeo chillis, seeds removed 
  • 1 red chilli, seeds removed 
  • 1 tsp. Ginger 
  • 6 cups of vegetable stock (or even better bone broth - chicken bone broth would be really nice in this recipe) 
  • 1/2 cup Coconut milk 
  • water, extra 
  • coriander, to serve 


  1. In a big pot, turn on the heat and cook the onion, with the 1 tsp. of salt and bay leaves. Cook until the onion is soft and almost transparent
  2. To the soft onion add the following: 1 tsp. of cumin, coriander, paprika, garam masala & 1/2 tsp. of turmeric. Stir.
  3. In a blender/food processor: process the 6 tomatoes, 4 cloves of garlic, 2 jalapeno chillis, 1 red chilli & the 1 tsp of ginger. Process this until a smooth mixture has formed. Now add this mixture to the pot. Stir this mixture into the onions.
  4. Add 6 cups of stock/broth. Stir the broth into the soup mixture.
  5. Add the cooked chickpeas (be sure to discard any of the water that you cooked the chickpeas in). Stir the mixture. Leave to simmer for a little while.
  6. Using a stick blender, blend the soup until a smooth consistency forms and the chickpeas have disintegrated. Alternatively, blend the soup in batches in a food processor until a smooth consistency forms.
  7. Stir in the coconut milk.
  8. Serve with coriander on top.


Recipe courtesy of 

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