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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.

Coconut Chickpea Soup with Toasted Pita

Coconut-Chickpea-Soup-with-Toasted-Pita-300x300

Coconut Chickpea Soup with Toasted Pita

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By: CleanEating
Servings
4 servings
Prep Time
15 minutes
Cook Time
10 minutes

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:

  1. 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

Coconut Chickpea Soup with Toasted Pita

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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