Chickpea Soup With Fried Sauerkraut

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This simple, soothing crockery gets its analyzable spirit from the superb summation of pan-fried sauerkraut.

Serve with rustic breadstuff and a crisp salad.

The soup, without the sauerkraut oregon yogurt, tin beryllium refrigerated for up to 1 week oregon frozen for up to 6 months. Defrost and reheat earlier adding the sauerkraut and yogurt. The fried sauerkraut tin beryllium refrigerated for up to 3 days; lukewarm earlier adding to the soup.

Adapted from "Green Box," by Tim Mälzer (Mosaik Verlag/Prestel Publishing, 2014).

Ingredients

measuring cup

Servings: 4 (makes astir 6 cups)

1/4 cupful extra-virgin olive oil
1 mean leek (white portion only), halved lengthwise, rinsed and thinly sliced
1 clove garlic, thinly sliced
1 jalapeño pepper, stemmed, seeded and finely chopped
1 3/4 cups (15 1/2 ounces) cooked oregon canned no-salt-added chickpeas, drained and rinsed
1 spoon mild curry powder
4 1/4 cups store-bought oregon homemade rootlike broth (see related recipe)
1/2 spoon good oversea salt, positive much to taste
2 cups sauerkraut, squeezed of arsenic overmuch liquid arsenic possible
1 spoon coarsely crushed coriander seed
1/4 spoon sugar
1/2 cupful whole-milk yogurt (may substitute low-fat), for garnish

Nutritional Facts

Per serving

Calories
270
Fat
16 g
Saturated Fat
2 g
Carbohydrates
28 g
Sodium
1510 mg
Protein
7 g
Fiber
8 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Green Box," by Tim Mälzer (Mosaik Verlag/Prestel Publishing, 2014).

Tested by Joe Yonan.

Published December 9, 2014

Updated March 15, 2026