Grandma Inspired Spinach and Chickpea Soup (Vegan, Dairy Free, Gluten Free)
Natasha Brunetti is a former finance executive turned wellness author, chef and highly sought after Ayurvedic Coach.
Natasha’s personal experience with recovering from an autoimmune disease and associated issues while working extremely long hours at an investment bank influences her coaching style. She focuses on simple every day techniques that can be applied without disruption to maximize mind-body health and optimize personal performance.
Having grown up in an Ayurvedic household under the influence of her
Grandma, Natasha received a grounding in the ancient wisdom of Ayurveda. She used this wisdom and her continued education in health and nutrition to reverse her medical condition and today is disease and
medicine free.
Post moving to the USA 5 years ago, Natasha continued her education, studying under Colin Campbell at Cornell, to receive a certification in Plant Based Nutrition and is currently studying under Vaidya (Dr) Naina Marbelli (Ayurvedacharya) to gain her qualification under the American Association of Drugless Practitioners (AADP) and to be certified by the WHO.
Follow along on her journey on her website: PlanttoTable.com and/or her Instagram: @plant.to.table
Ingredients
– 3 tbsp. coconut oil
– ¾ cup diced onions
– 3 cloves, chopped garlic
– 2 tbsp. chopped ginger
– 1 can chickpeas or 1 cup of dried, rinsed soaked and cooked
– 500ml vegetable stock
– 200g spinach
– 1 tsp. garam masala
– Handful of coriander
Directions
– Heat 2 tbsp. coconut oil and gently cook the onions until softened, c. 5
minutes
– Add the garlic and ginger, mix and cook for another 1 minutes being
careful not to burn them
– Add the chickpeas and stock and simmer for 10-15 minutes to combine
the flavors
– Add the spinach at the end of cooking and cook till soft, c. 2 minutes. You
don’t want to cook for too long as you’ll lose the vibrancy of the nutrition
and color
– Take off the heat and let cool for a little bit, c. 10 minutes
– Blend until smooth and pour into bowls
– In the meantime, heat the remaining tbsp. coconut oil over a low heat and
add one tsp. Garam Masala. Cook for 30 seconds. Drizzle over the top of
the soup and add coriander before serving
Recipe Note
Good food is wise medicine. This soup is inspired by one of my grandma’s dishes
with all the embedded wisdom of my lineage. I used all the ingredients she would
in a spinach and chickpea curry, just mixed them up a bit. The garam masala oil is
the added touch which brings the fragrance to the table.
