The weather has been pretty inconsistent the past few days, so I thought it would be a good time to make something warm.

Since it is Monday, this is a recipe from the Thug Kitchen 101 cookbook. This is the Chickpea & Green Chile Soup. This was a super flavourful soup with nice Mexican flare.

One of the main ingredients, the green chiles (hatch chiles) were surprisingly hard to find at my grocery store. I was able to get my hands on some diced green chiles so I’m not exactly sure if that is the same thing, but I think it was close enough. They added a nice roasted flavour and a hint of spice. There was also a little extra heat from fresh jalapeno pepper.

This was by no means a spicy soup though. It was really well seasoned with garlic, cumin, chili powder, and the chiles. It all comes together to make this delicious soup.

Upon reading the name of this recipe, it doesn’t seem like it would be enough to be considered a meal, but it was! There are lots of chickpeas, as well as potato which really bulk up the soup and make it quite filling. I also blended half of the soup, like the recipe suggested, which helped to thicken it up and make it less “brothy”. Served with a little bread, this was the perfect dinner.

I also like the fresh avocado, cilantro and lime juice that get added at the end. Those give the perfect amount of brightness and really help to lighten the soup.