Coconut Chickpea Soup with Toasted Pita
Chill Out with Chickpeas: Chickpeas to help relieve stress? Yes! In fact, chickpeas are a good source of tryptophan, an essential amino acid that your body needs to make protein. High-tryptophan foods play a role in boosting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- 2 15-oz BPA-free cans unsalted chickpeas, drained and rinsed (TRY: Eden Organic Garbanzo Beans)
- 2 cups low-sodium vegetable broth
- 2 cups roughly torn kale leaves, tough stems removed
- 2 cloves garlic
- 15 oz light coconut milk (about 1¾ cups)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp raw honey
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 4 whole-wheat pitas, cut into triangles and toasted
Preparation
- In a blender, combine chickpeas, broth, kale, garlic, coconut milk, curry powder, cumin, honey, salt and pepper. Purée until completely smooth, about 30 seconds. Transfer to a medium pot and heat on medium-high. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Divide among serving bowls and serve with pitas.
Nutrition Information
- Serving Size 1 1/2 cups soup and 1 whole-wheat pita
- Calories 398
- Carbohydrate Content 64 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 12 g
- Protein Content 17 g
- Saturated Fat Content 6 g
- Sodium Content 545 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0.5 g