Vegan Thai Chickpea Soup Recipe

Discover the power of legumes with this flavourful vegan soup from Thailand

Whole Food Plant Based Chickpea Soup Recipe

Course: Soup, Snacks, Breakfast
Cuisine: Thai Recipe
Prep Time: 30 minutes
Passive Time: 6 hours
Servings: 4 People

INGREDIENTS

1 cup Chickpeas / Garbanzo Beans / Kabuli Chana
½ tsp Turmeric Powder
1 tsp Black Pepper Powder
1 tbsp Date Syrup
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
1 tsp Almond Butter
2 tbsp Coriander Leaves
Juice of 1 Lemon

INSTRUCTIONS

1. Soak chickpeas / kabuli chana / garbanzo beans overnight or at least for 6 hours.
2. Cook with minimal water or steam until cooked.
3. Cool completely, then blend with turmeric powder, black pepper powder, date syrup, miso paste, and lemon juice.
4. Dilute almond butter with a little water to make almond cream. Garnish chickpea soup with almond cream and coriander leaves. Warm up if needed. Serve fresh!

Plant Based Chef Pro Tips for Best Chickpea Soup Recipe

1. Use other herbs to garnish, such as basil leaves, curry leaves, and sage leaves for a wider range of flavours.
2. Add lemon grass while cooking chickpeas for a stronger thai flavor.

Nutrition Science Highlights for WFPB Chickpea Soup Recipe

1. Why miso paste? Miso paste is fermented & salted soya bean paste. Maximum recommended salt intake is 3 grams per day per person. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later.
2. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!
3. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!
4. Why legumes? Legumes are the #1 number food associated with long life in many recent large studies! They also fuel your gut microbiome through their resistant starch content and slow down glucose absorption, keeping your blood sugar levels steady - even in the next meal! This has been called the Second Meal Effect. This recipe is one of the yummiest ways to include pulses and legumes in your daily diet.