Coconut Chickpea Soup with Toasted Pita
Chill out with chickpeas: Chickpeas help relieve stress? Yes! In fact, chickpeas are a good source of tryptophan, an essential amino acid that your body needs to make protein. High-tryptophan foods play a role in boosting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.
Ingredients:
- 2 15-oz BPA-free cans unsalted chickpeas, drained and rinsed (TRY: Eden Organic Garbanzo Beans)
- 2 cups low-sodium vegetable broth
- 2 cups roughly torn kale leaves, tough stems removed
- 2 cloves garlic
- 15 oz light coconut milk (about 1¾ cups)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp raw honey
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 4 whole-wheat pitas, cut into triangles and toasted
Instructions
Here are your instructions:
In a blender, combine chickpeas, broth, kale, garlic, coconut milk, curry powder, cumin, honey, salt and pepper. Purée until completely smooth, about 30 seconds. Transfer to a medium pot and heat on medium-high. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Divide among serving bowls and serve with pitas.
Recipe Notes
Credit: CleanEating
Nutrition Data:
Nutrients per serving (1½ cups soup and 1 whole-wheat pita): Calories: 398, Total Fat: 9 g, Sat. Fat: 6 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0.5 g, Carbs: 64 g, Fiber: 12 g, Sugars: 5 g, Protein: 17 g, Sodium: 545 mg, Cholesterol: 0 mg
