1/4 cup olive oil
4 chopped garlic cloves
1 large chopped yellow onion
2 inch hunk of peeled ginger chopped
1 1/2 teasp tumeric
1 teasp crushed red pepper
Salt and pepper to taste
2 cans drained chickpeas (use the liquid, aquafaba, in the soup if you like)
2 cans coconut milk (I used Lite)
2 cups veggie stock (less if you used the aquafaba from the peas)
1bunch Swiss Chard, shredded with stems
Cook the onion in the oil till it softens then add garlic, ginger and tumeric.
The recipe called for adding the chickpeas and cooking 8-10 minutes till crisp. That never happened. Remove a cup, dry them and crisp them in a separate pan, reserve till the end. Add the rest of the peas and cook 8-10 minutes then mash them before adding the milk and stock. The peas should thicken the soup but I used a bit of Wondra to help it along. Simmer 30-40 minutes then add the shredded chard and cook till just tender. Check your seasoning. Add the crisped peas and serve.
