Golden Turmeric Soup w/ Crispy Chickpeas

Golden Turmeric Soup w/ Crispy Chickpeas



  • 1 tbsp (15 ml) olive oil
  • 4 cloves garlic, minced
  • ½ tbsp (7.5 ml) coriander seeds, crushed
  • 1 tsp (5 ml) ground ginger (or a 1” knob of fresh ginger, minced)
  • 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) cracked black pepper
  • 1 small onion (125 grams), roughly chopped
  • 1 medium carrot (100 grams), roughly chopped
  • 1 medium potato (150 grams), peeled and roughly chopped
  • 1 cup (½ of a 19 oz. can) cooked chickpeas
  • 5 cups (1250 ml) water
  • 1 tsp (5 ml) salt, to taste
  • ½ cup (125 ml) canned coconut cream
  • Juice of ½ lemon (approx. 2 tbsp)
  • Optional, to serve: coconut cream, olive oil, lemon, chopped parsley, black pepper



  • 1 cup (½ of a 19 oz. can) cooked chickpeas
  • 1 tbsp (15 ml) olive oil
  • 1 clove garlic, minced
  • ½ tsp (2.5 ml) paprika
  • ⅛ tsp (1.25 ml) chipotle powder
  • ⅛ tsp (1.25 ml) cayenne
  • ⅛ tsp (1.25 ml) salt


1. Preheat  oven to 400F

2. Toss the chickpeas in oil, garlic, chipotle powder, cayenne and paprika.

3. Spread them onto a lightly oiled Xtrema skillet 10- or 12-inch work great!) and season generously with salt and pepper.

4. Roast the chickpeas for 35-40 minutes, or until they're golden brown and  crispy. Stir a few times during roasting to prevent any sticking to bottom of your skillet.

Chickpeas can be stored in an airtight container for up to one week and are a great snack anytime of time day!



  1. Heat olive oil over medium heat in Xtrema sauce pan ( I used 3.5 court) Add garlic, crushed coriander seeds, ginger, turmeric, and black pepper. Cook for 3-4 minutes until nice and fragrant. Add onion and cook until translucent, about 3 minutes. Add carrot and cook for 5 minutes, stirring occasionally for no sticking. 
  2. Next, add your potato, chickpeas, water, and salt. Bring to a boil over medium heat and then turn heat down to a simmer. Cook until potatoes are fork tender and soft about 15- 20 minutes.
  3. Use a blender ( we used Vitamix) to purée the soup until creamy and smooth.
  4. Stir in coconut milk and lemon juice. If needed, adjust the consistency and texture with more water... just a little at a time. 
  5. Taste and adjust seasoning, don’t forget your crispy chickpeas are packed with flavor! 
  6. Serve hot with crispy spiced chickpeas and a garnish of lemon juice, fresh chopped parsley, and black pepper for some extra punch. Enjoy!!

    about the author

    Erik Bergstrom

    Erik Bergstrom

    Erik Bergstrom is the Digital Media Manager at Xtrema Cookware, and he oversees the online presence of the company! Erik has personally seen family members struggle with chronic illness, and it fuels his passion for helping others understand the importance and value of cooking clean. Erik enjoys cooking, educating, and creating healthy meals for his friends and family. He is always seeking out new information from wellness professionals to grow his knowledge of what toxins do to the human body and the value of cooking without them!

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