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Hearty Black Pepper Mushroom Chickpea Soup. Singing with mushroomy flavour and packed with goodness, quick & easy to make, you'll be hooked on this soup! | berrysweetlife.com
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Hearty Black Pepper Mushroom Chickpea Soup
Prep Time
40 mins
Total Time
40 mins
 
Course: Soup
Servings: 6
Author: Berry Sweet Life
Ingredients
  • 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
Instructions
  1. Soak the chickpeas overnight in 7 cups of cold water.
  2. 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.
  3. 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.
  4. Stir the coconut milk into the mushrooms and simmer for another 4 minutes.
  5. 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).
  6. Spoon into bowls and serve hot.