Curried Chickpea Soup with Coriander Butter and Mustard Greens
Simple, wholesome and it comes together in just a half hour from ingredients you probably already have in your pantry.
This soup was inspired by the tender mustard greens we buy at the Goshen farmers market. Farmers Kate and James Lind, who grow the greens, also supply produce to many of the best restaurants in Chicago.
I love the contrast in this soup between the sweet and spicy greens, the rich and fragrant coriander and clarified butter, and the earthy curried chickpeas. Another layer of flavor comes from the fresh ginger and cayenne, which give the soup a mild kick. (Amazingly, here in Northwest Indiana, we also find local ginger from one of our favorite farms.)
If you can't get tender mustard greens, try substituting fresh chopped cilantro. The flavor is totally different, but it works well with the soup.
You can make this soup with canned chickpeas or soak your own overnight and simmer them until tender. Either way, the soup is delicious and easy to make. For best results, use freshly ground coriander. If you can’t find chickpea miso, try substituting another mild miso or use chicken broth instead of water in the recipe.
- Sauté onion in butter over medium-low heat until softened and golden.
- Add garlic, coriander, turmeric and sauté 1-2 minutes until spices are fragrant.
- Stir in chickpea miso, then add cooked chickpeas and water (or chicken stock if not using miso).
- Simmer over gentle heat for 15-20 minutes, then season with cayenne, kosher salt, grated ginger and maple syrup.
- Remove from heat and blend. (I use an immersion blender.)
Mustard Greens and Coriander Butter
- Melt butter in heavy pan. Add coriander and salt, then add mustard greens and sauté over medium heat until wilted and soft, about 3-5 minutes.
- Ladle soup into bowl.
- Arrange 1/4 cup mustard greens on top of each bowl of soup.
- Drizzle soup with remaining coriander butter.