This is a delicious soup, which can be eaten for breakfast, lunch, evening meal or snack.

Chickpeas are high in zinc which is critical to adequate thyroid hormone production. Additionally, since chickpeas are high in fibre, consuming these can help reduce constipation as a hypothyroidism symptom! Like other legumes, they are a source of lean protein which contributes to better thyroid health.

It contains many anti-inflammatory ingredients – ginger, chilli, cumin have anti-inflammatory properties.

Ingredients

  1. 1tbsp olive oil
  2. 1 white onion
  3. 1 garlic clove
  4. 1 potato
  5. 1 cup cooked organic dried chickpeas*
  6. 1 tomato
  7. I courgette
  8. 1 sweet pepper
  9. Fresh coriander finely chopped
  10. Sea salt

Garnish

Fresh coriander finely chopped

*Dried chickpeas are preferable to tinned for many reasons:

  • More economical
  • Have a more natural flavour as not soaked in preservatives
  • Canned chickpeas contain high amounts of potassium – caution for people on certain medications such as bet-blockers
  • Soaking removes some harmful substances
  • Soaking helps break down ingredients that can cause gastrointestinal discomfort
  • Food cans are lined with some form of plastic (to preserve the food longer) which can leach into the food

You will need to soak overnight and cook before using.

  1. To soak add 120g (equivalent to 400g tin) dried organic chickpeas to a glass bowl and cover with filtered water approximately 2 inches above the chickpeas. You may need to add more water as the chickpeas absorb the water.
  2. I add 1/2tsp bicarbonate soda. The baking soda makes the water more alkaline, which softens the chickpeas more quickly (breaks down the pectins)
  3. Once soaked, rinse and drain the chickpeas
  4. Place in a saucepan, cover with water, bring to the boil, cover and simmer for 1 hour. Be sure to keep an eye on the water levels so the pan doesn’t boil dry.
  5. The cooked chickpeas will keep 3-5 in an airtight container in the refrigerator.

Directions

  1. Melt the olive oil in a large saucepan.
  2. Add the onion and garlic. Sautee for 5 minutes until soft.
  3. Add the rest of the ingredients holding some fresh coriander back for the garnish.
  4. Add enough water to cover the ingredients.
  5. Add 1 level tsp sea salt.
  6. Bring to boil and simmer for approximately 25 minutes.
  7. Blend soup with a stick blender
  8. Serve in individual bowls and garnish with coriander and pumpkin seeds if desired.