Chilli and Chickpea soup

This recipe is an adaptation of an original supplied by Baseline Lifestyle.  A great clean and wholesome winter warmer.

10 servings

Calories             142

Fat                      2g

Carbohydrate   24g

Protein              7g


1 tsp Cumin Seeds

50g Curly Kale

10g Ginger

10 g/1 Red Chilli

1 large, White Onion

2 cube Yeast Free Vegetable Stock Cubes

1 tsp Coconut Oil

1 tin Chickpeas In Water

2 clove Garlic

150g Red Lentils (Dried)

170g Plantain

200g White-Fleshed Sweet Potato

  1. Heat the Coconut Oil in a large pan on a medium heat
  2. When the Coconut Oil is hot add the Cumin Seeds. Heat for approx 1 min
  3. Finely chop the Garlic and Onion and add to the pan.  Stir
  4. When the Onion is translucent, finely chop the Red Chilli and Ginger and add to the pan. Stir
  5. Add the Vegetable Stock Cubes to 500mls of boiling water and add to the pan. Stir
  6. Wash the Red Lentils and add to the pan and cover
  7. Once the Red Lentils are soft – using a hand blender – blend the contents of the pan until the preferred consistency – I like mine smooth
  8. Peel and chop the Plantain and White Fleshed Sweet Potatoes into cubes and add to the pan. Stir
  9. Drain the Chickpeas and add to the pan. Stir
  10. Wash the Kale, removing the fibrous stems if preferred and add to the pan.  Stir and cover
  11. Simmer until the Sweet Potatoes are tender and serve piping hot alone or as pictured.

Try adding chicken or king prawns for an extra protein kick!


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