Chickpea Soup with Roasted Brussels Sprouts

by | Apr 24, 2023 | Mom's Golden MoJo

A simple and healthy vegan soup.

Chickpea Soup with Roasted Brussels Sprouts - a vegan delight

This is a recipe I borrowed from Hetty McKinnon. Fabulous using our Golden MoJo. We devoured it.
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Ingredients Method

Ingredients
  

  • 2 cans Chickpeas - rinsed and drained
  • 1 large Sweet onion, chopped
  • 3 cloves Garlic
  • 1-1/2 teaspoons Golden MoJo seasoning
  • 1 sprig Thyme
  • 4 cups Vegetable stock - we used Better than Boullion
  • 1 can Coconut Milk - unsweetened
  • 10 Brussels sprouts - cut into small wedges
  • 1/4 cup chopped scallions and cilantro
  • 2 tbsp toasted pumpkin seeds

Method
 

  1. Add a drizzle of olive oil to a large pot over medium heat. Add the onion, garlic, Golden MoJo, thyme, and a pinch of salt and cook for 3–4 minutes, until the onion is soft. Add the chickpeas, along with the vegetable stock, and bring to a boil. Reduce the heat, cover, and simmer for 30 to 45 minutes. Discard the thyme sprig and stir in the coconut milk.
  2. Preheat oven to 375 while the soup is simmering, place the Brussels sprouts in an oven-proof dish and drizzle with olive oil. Season with salt and pepper (we season them with our Rowdy Kitty Rub). Stir a couple of times while roasting for about 20 minutes or until they are crispy and turning brown.
  3. Using an immersion blender, puree the soup until smooth. If it's too thick, add a little water.
  4. Ladle the soup into bowls and top with Brussels sprouts, scallions, cilantro, and toasted pumpkin seeds.