Chickpea Soup: Protein Rich and Vegan, Gluten-free, Grain Free

Inspired by vegan soup recipes using avocado, green apple,  pears in soups, I made a soup with sprouted chickpeas, roasted green apple with tomatoes.
Sprouted chickpeas have more fiber than the regular ones and cook faster.
I have used bare minimum spices in this soup to retain the chickpea and roasted vegetables flavor. I used cinnamon since it regulates sugar levels in the body. Turmeric serves as an anti-inflammatory.

Here's how to sprout chickpeas: recipe sauce from my sprouted chickpeas and mint pilaf.

Soak the chickpeas in warm water, changing water every 12 hours, repeating the process 2-3 times depending on the weather. Takes about 2-3 days in winter. Sprouted beans make a healthy food for our kidneys. Sprouting also helps to remove any anti nutrients.)

3/4 cup cooked sprouted chickpeas
1 green apple chopped
2 large cluster tomatoes chopped
1 large onion chopped
1 garlic bulb with cloves peeled and crushed
1 knob ginger chopped
1 medium red pepper chunks

2 tsp cumin
1 tsp organic cinnamon powder
1/4 tsp turmeric
1 tsp paprika

Cilantro for garnish
2 cups water
2 tsp salt
2 tbsp oil

In a deep saucepan, warm the oil. Toast the cumin and saute the ginger and garlic for a minute or two. Then saute the onions, red peppers and green apple.

Once they are half done, add the tomatoes and salt and cook till tomatoes are done.
Add the spices to the tomatoes and roast for a minute.

Once the mixture cools to room, temperature, blend them into a thick puree with chickpeas.
Add the water/chickpea broth to make a semi thick soup and simmer for 10 mins.

Serve hot garnished with cilantro.
Pairs well with French bread.It makes a good bento too for detox diets.

It's vegan, Gluten-free and nut free.