I wish I could claim this recipe as my own, but alas it isn’t. I first discovered this recipe on breastfeeding mom unites linkup sometime ago, where she (Melodie) posted the recipe. The recipe is from the Re-Bar Cookbook  (disclaimer: not an affiliate/sponsored link). I’m re-posting it is because I’ve adapted the recipe a little bit and feel you may benefit from my adaptions. 
This soup is seriously really delicious and so flavoursome! And guys,  I would not put that much of an emphasis on a recipe if I didn’t mean it. Yes there are quite a few ingredients, but it all adds to the deliciousness of the soup. 

Recipe: Seriously Good Curried Sprouted Chickpea Soup

Serves: 4 +


  • 3 C. of sprouted & cooked chickpeas (see note)
  • a few tsp. of olive oil
  • 1 yellow onion, peeled and chopped roughly
  •  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 jalapeño chillis, seeds removed
  • 1 red chilli, seeds removed
  • 1 tsp. ginger 
  • 6 C. of vegetable stock (or even better bone broth– chicken bone broth would be really nice in this recipe)
  • 1/2 C. Coconut milk
  • water, extra
  • cilantro/coriander, to serve
How to:

Note: This recipe requires you to start the recipe a day or two ahead of time to sprout the chickpeas. However if you do not have time you can just soak the dried chickpeas in water overnight or just use canned & cooked chickpeas which is a great time saver.

  1. To sprout the chickpeas: two days before you plan to have this soup, overnight soak the chickpeas in double the amount of water as you have dried chickpeas. The next day strain off the water and rinse the chickpeas. Keep rinsing the chickpeas a few times throught the two days and the chickpeas should begin to slightly sprout.
  2. When it gets to the cooking day: First, remove any excess water from the chickpeas and rinse them again.
  3. Boil a pot of water and boil the chickpeas until they are very soft. As they were sprouted they should take a lot less time to cook (I found anyway). Remove the water and set the cooked chickpeas aside. 
  4. Now we begin the soup: 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.
  5. To the soft onion add the following: 1 tsp. of cumin, coriander, paprika, garam masala & 1/2 tsp. of turmeric. Stir.
  6. In a blender/food processor: process the 6 tomatoes, 4 cloves of garlic, 2 jalapeno chillis, 1 red chili & 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.  
  7. Now add 6 cups of stock/broth. Stir the broth into the soup mixture.
  8. Add the cooked chickpeas (remembering to discard any of the water that you cooked the chickpeas in). Stir the mixture. Leave to simmer for a little while.
  9. 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. 
  10. Stir in the coconut milk.
  11. Serve with cilantro/coriander on top.
  12. Enjoy!

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