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 This vegan curried sunchoke and chickpea soup packs a punch with intense flavours and it finished with a crunch from the roasted crispy chickpeas. 
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Vegan Curried Sunchoke and Chickpea Soup with Crispy Chickpeas

This vegan curried sunchoke and chickpea soup packs a punch with intense flavours and it finished with a crunch from the roasted crispy chickpeas. 
Course Soup
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people
Calories 300kcal

Ingredients

Roasted chickpeas:

Sunchoke Chips:

Soup:

  • 1 1/2 tbsp  extra virgin olive oil
  • 1/2  onion chopped
  • cloves  garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp red curry paste
  • cups  sunchokes peeled and diced
  • 1 can (19 ounces) no salt added chickpeas, rinsed, drained, and dried well
  • 3 1/2 cups reduced sodium vegetable stock
  • 1 can lite coconut milk
  • Kosher salt and pepper

Garnishes:

  • Fresh cilantro
  • Shredded carrots
  • Bean sprouts
  • Lime wedges
  • Thai red chili thinly sliced

Instructions

Crispy Chickpeas:

  • Place the chickpeas onto a clean kitchen towel. Then top with another towel, and gently use the towel to rub them until the chickpeas start to pop out of their thin, translucent skins. The skins hold a lot of moisture, so getting rid of as many as you can will help keep these beans crispier longer. Don’t worry about getting each and every one, just remove any that easily pop off.
  • Transfer the dried chickpeas to a large baking sheet. Toss the chickpeas with a tablespoon of olive oil and ¼ teaspoon of sea salt and curry. Bake for 20 to 22 minutes, or until golden brown and crispy, stirring and tossing them at least once during the cooking process.
  • Turn the oven off, and allow them to sit in the oven (with the oven door closed) as the oven cools down for at least an hour up to until the pan is no longer hot.

Sunchoke Chips:

  • Heat the oil in a nonstick skillet over medium high heat and add in the curry powder and sunchoke slices. Pan-fry until golden brown on both sides, about 30 seconds to a minute. Drain on a few sheets of paper towel and set aside.

Soup:

  • Preheat a large pot over medium high heat and add in the olive oil. Add the onion and sauté until transluscent, about 5 minutes.Stir in the garlic, ginger and curry paste and stir until the onion is coated in the paste. Cook for about 30 seconds.
  • Add in the sunchokes and sauté until they are coated in the mixture, then add in the chickpeas and vegetable stock. Cover and simmer on medium heat for about 20-25 minutes until the sunchokes are very soft.
  • Add in the coconut milk and using a hand blender, puree until very smooth. Season with salt and pepper, to taste. Keep warm until ready to eat.
  • Garnish with the chickpeas, sunchoke chips, bean sprouts, cilantro, chili, lime and carrots.

Notes

This recipe makes lots of extra chickpeas, so use them on salads, or as a healthy snack!

Nutrition

Calories: 300kcal