It’s getting to be the season for a warm and cozy soup! This recipe was a one-shot creation just last night based on what my tummy was gurgling for and what I had in my cupboard, and the whole family was like: “THIS one is a keeper, Mom!” So, here it is!
As a vegetarian, I’m a huge fan of chickpeas. While the amount of protein we need remains misrepresented by the FDA, we do need protein, and chickpeas are an amazing plant-based way to get it (each cup contains 15 grams). They contain manganese, which is important to bone development and wound healing, and helps your body’s chemical reactions related to metabolism. Garbanzos are also high in folate, which aids in new cell growth and brain cell communication, and protects against genetic mutations that contribute to cancer development.
Chickpeas are also high in fiber, which is critical to our wellbeing in large quantities! It is important for regulating bowel movements and increasing the bulk of your stool, making shedding toxins from your body easier. In addition to lowering cholesterol levels, reducing blood pressure, and preventing against inflammation, eating a high fiber diet helps control blood sugar levels and helps you achieve a healthy weight. It does this by slowing the rate that sugar is absorbed into the bloodstream. The sugar in these high fiber foods (like beans and whole grains) is absorbed more slowly, keeping your blood glucose levels from rising too fast.
Oh and then there’s the turmeric, and the coconut milk, and the onions and garlic…oh my! I won’t dwell on all the things today, but let’s leave it at this: this soup is easy to prepare, and it will make your tastebuds and your body really happy, too.