Hearty Black Pepper Mushroom Chickpea Soup
An extra Hearty Black Pepper Mushroom Chickpea Soup for dinner? Yes Please!!
If it’s a creamy (yet dairy free), hearty (yet vegetarian), singing with mushroomy flavour and packed with goodness soup you are after? Then you’re looking at it!! The little bowl of beauty pictured above ^^ is everything you want a mushroom soup to taste like with the added health and comfort benefits of the humble chickpea.
This is a very VERY easy recipe that’s perfect for a weeknight meal when all you want after a long day is something scrumptious and satisfying that the whole family will enjoy and doesn’t take much time to put together.
A few other recipes for great weeknight dinners that you should skip over and try out are my Baby Marrow Spaghetti & Rustic Plum Tomato Sauce, my Cozy Up Tomato & Butternut Squash Soup, my Fresh & Light Summer Veggie Fish Pie and my Sweet & Sour Cape Malay Chicken Curry.
Let’s talk about the combination of black pepper and mushrooms for a second…Can we agree that it’s a match made in heaven?! I’m a huge advocate for black pepper, I like it on just about everything…especially rich brown mushrooms in a creamy coconut soup!! YUM.
This Hearty Black Pepper Mushroom Chickpea Soup keeps well in the fridge overnight, so you can prepare it the day before if needs be. I am serving this soup tomorrow night when friends are coming over for a casual supper. I’ll probably serve it with some freshly toasted garlic bread or cheese bread. It’s great with more wholesome breads too for a healthier family meal, or just on it’s own which is how I like it!
Let me know if you try this recipe out, I hope you love it!! I always like to hear from you.
- 3 cups raw chickpeas
- 12 cups water divided
- 4 tbsp olive oil divided
- Salt & ground black pepper I used half a tsp of each
- 2 onions finely chopped
- 4 cloves garlic finely chopped
- 500 g brown mushrooms sliced
- 1 cup low sodium chicken broth you can also use vegetable stock
- 1 cup coconut milk
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Soak the chickpeas overnight in 7 cups of cold water.
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Drain and rinse the chickpeas under cold water. Place them in a large saucepan with 5 cups of fresh water and 2 tbsp olive oil, salt & black pepper and cover and bring to the boil. Take the lid off and simmer for about 35 minutes until the chickpeas are tender.
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In another large saucepan heat 2 tbsp olive oil and fry the onions and garlic until fragrant and glassy. Add the mushrooms and fry for about 6 minutes, stirring often until the mushrooms are cooked. Now add the chicken broth and simmer for 5 minutes. Season with black pepper to taste.
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Stir the coconut milk into the mushrooms and simmer for another 4 minutes.
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Stir the mushrooms and sauce into the chickpeas and remaining water (the broth should be about 3/4 of the way to the top of the chickpeas).
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Spoon into bowls and serve hot.
