Recipe: Seriously Good Curried Sprouted Chickpea Soup

by Michelle on September 22, 2011 · 4 comments

in Healthy Dinner,Healthy Drinks

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
  • 1 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 or 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 (drained) & 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 jalapeño chilli, 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!



Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 4 comments… read them below or add one }

Catie @ Head Plant Health September 22, 2011 at 9:23 pm

How apt seeing as i’m officially OBSESSED with sprouting right now! It’s so super easy to breathe life into those dormant pulses, and for the added nutritional value, why wouldn’t you?
This sounds delicious! Hopefully there’s a small window of winter left for me to get my soup on!


Michelle September 22, 2011 at 9:36 pm

Definitely! It’s a great time to sprout now being spring! Well here in Melb with our constantly changing weather, there seems to a constant open window for soup times! But hopefully there is some colder weather, just for a bit of soup :)


Callie {rawxy} September 26, 2011 at 6:06 pm

Oh, wow! This is a keeper. And, perfect for fall… Must make soon!


Michelle September 26, 2011 at 8:23 pm

Thanks Callie, please do! I hope you love it!


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