A Deliciously Creamy Sprouted Chickpea Recipe

These Marry Me Chickpeas are a delicious way to enjoy sprouted chickpeas. Simmered with garlic, sun-dried tomatoes, spinach and smoky spices, then finished with Greek yoghurt and parmesan, this creamy and comforting dish is simple, nourishing and full of flavour. Top with fresh parsley and pink-stemmed radish microgreens for a fresh finishing touch.

PREPARATION: 5 MIN  |   COOKING: 35 MIN  |   READY IN: 40 MIN

Ingredients (serves 4)

• 1.5 cup sprouted chickpeas (Soak the dried chickpeas overnight, rinse and drain the chickpeas 1-2 times daily for 2 to 6 days until they have a small tail)
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, diced
• 2 tbsp tomato paste
• 2 cloves garlic, grated
• ½ cup sundried tomatoes in oil, drained and thinly sliced
• 3 cups baby spinach
• 1/3 cup parmesan cheese, grated
• ½ cup greek yogurt
• ½ chilli flakes
• ½ smoked paprika
• ½ tsp dried oregano
• Salt & black pepper to taste 
  

Garnish

• 2 tbsp parsley, chopped fine
• 2 tbsp homegrown pink-stemmed radish microgreens, optional

Method

To prepare the sprouted chickpeas

1. Boil them first with the vegetable broth - simmer the sprouted chickpeas in a small pot of boiling vegetable broth for about 15-20 minutes until they are tender.
2. Drain and season: Drain the broth but keep the broth for later.

To cook the soup

1. In a large fry pan or pot, heat olive oil over medium heat and add the onion to cook until soft and translucent.
2. Stir in tomato paste, garlic, chilli and smoked paprika. Cook for 1 minute, until the tomato paste turns to deep colour.
3. Add the cooked sprouted chickpeas, salt and pepper. Stir well so chickpeas are well coated in the sauce.
4. Pour the vegetable broth from cooking the chickpeas (if necessary, add additional water to have more soup), dried oregano. Bring to a gentle simmer and cook for 10-15 minutes.
5. Stir in the sun-dried tomatoes.
6. Add baby spinach and fold in at the last minute to keep the vibrant colour.
7. Turn off the heat completely and add grated parmesan and stir until the cheese has melted.
8. Finally add Greek yogurt and gently fold. 
*Optional - garnish with parsley or pink steam radish microgreens