Chickpea, Ginger and Turmeric Broth Bowl

The Broth Kitchen • Recipe 18 • IndigoKoi Wellness, LLC

Golden broth gathers chickpeas and tender spinach into a generous bowl that still feels light on the spoon.

Vegan brothy meal | Yield: 4 generous servings | Time: 35 minutes

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 tablespoon grated fresh ginger

• ½ teaspoon ground turmeric

• ½ teaspoon ground cumin

• 6 cups unsalted vegetable broth

• Two 15-ounce cans no-salt-added chickpeas, rinsed and drained

• 3 cups baby spinach

• 1 tablespoon lemon juice

Method

1. Soften onion in oil for 6 minutes. Add ginger, turmeric and cumin and stir 30 seconds.

2. Add broth and chickpeas. Bring to a boil, then simmer 20 minutes.

3. Stir in spinach for 2 minutes and finish with lemon juice. Serve without straining.

Coach Winona’s kitchen note

Chickpeas remain in the meal. For a softer texture, mash a few against the side of the pot.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety