This is a recipe I discovered a few years ago while I was working as a chef at a yoga retreat. The thing I like about this soup is that it's simple, but also delicious.  It features turmeric, which has powerful healing properties and I love a chance to add it to my diet.  Plus, I love lemon and this has a nice lemony finish.  I hope you enjoy!

Chickpea Mulligatawny 

Adapted from

Serves 4

3 tablespoons coconut oil

2 cloves garlic, minced

2 teaspoons grated peeled ginger

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 cup yellow split peas

1 quart (32 ounces) vegetable broth

2 cups water

2 tablespoons fresh lemon juice (I use more, but it depends on your taste preference)

Sea salt

1 can chickpeas, drained and rinsed

1/4 cup sliced green onions, for garnish

Cooked brown rice, for serving


  • Heat 1 tablespoon oil in a large saucepan over medium heat.  Add garlic, ginger, cumin, turmeric, coriander, and cayenne.  Stir and cook for about 30 seconds, until fragrant.  Add split peas and broth and bring to a boil. Reduce to a simmer, cover, and cook for 30-40 minutes until peas are cooked.
  • Once cooked add the soup to a blender and puree until smooth.  Return soup to the pot and add 2 cups of water.  Cook until warmed through, add lemon juice, and season with salt, to taste.
  • Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over medium-high heat.  Add chickpeas and cook, stirring occasionally, until golden brown and slightly crisp, 7 to 8 minutes.  Serve soup topped with chickpeas and green onions with rice on the side.

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