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Chickpea & Okra Ground Provision Soup
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5 from 6 votes

Chickpea & Okra Ground Provision Soup

Chickpea & Okra Ground Provision Soup is both Vegan & Gluten Free.
Total Time45 mins
Course: Soup
Cuisine: Caribbean
Servings: 8
Calories: 238.7kcal


  • 1 15.5 oz. can chickpeas drained and rinsed
  • 2 tablespoons oil
  • 1 onion chopped
  • 3 garlic cloves finely chopped
  • 1 tablespoon ginger grated
  • 1 bell pepper chopped
  • 1 Scotch Bonnet/ Habanero pepper cut in half
  • 1 teaspoon ground turmeric
  • 1 teaspoon vegetable base powder or 1 bouillon cube
  • 8 cups vegetable broth or water
  • 2 cups okra sliced thick
  • 1 yellow plantain sliced thick (not over ripe, skin should be at least half yellow/half black)
  • 1 green plantain sliced thick
  • 12 oz. assorted ground provision peeled and chopped (potato, sweet potato, pumpkin, breadfruit, eddoe)
  • 1 tablespoon parsley
  • 2 teaspoons dried thyme
  • salt and freshly ground black pepper to taste
  • 1/4 cup parsley finely chopped


  • Heat oil.  Add onion, garlic, ginger and bell pepper.  Saute until vegetables are softened.  Add chickpeas and cook for 1 minute, while stirring.  Add Scotch Bonnet pepper, turmeric, vegetable base and water or vegetable broth.  Bring to a boil.  Reduce to a simmer and cook for 15 minutes.
  • Add plantains, okra, ground provision, dried parsley, thyme, salt and pepper.
  • Bring to a boil again. Reduce to a simmer and cook until vegetables are cooked through, about 15 minutes.
  • Add fresh parsley and stir to combine.
  • Remove Scotch Bonnet pepper as desired (see Notes below).


Remove the hot pepper once finished or the soup will continue to get spicier the longer the pepper is kept in the soup. Remove it sooner or later, depending how much hot spice you like in your soup.


Calories: 238.7kcal | Carbohydrates: 45.41g | Protein: 6.3g | Fat: 5.62g | Saturated Fat: 0.54g | Sodium: 1044.79mg | Fiber: 9.02g | Sugar: 15.8g
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