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- 1 can (15 oz) chickpeas, rinsed and drained - 1 can (13.5 oz) coconut milk - 1 cup vegetable broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 red bell pepper, diced - 1 cup kale or spinach, chopped I love using chickpeas for this soup. They add protein and texture. Coconut milk brings a creamy richness that balances the spices. Vegetable broth adds depth to the soup's flavor. Diced onion, minced garlic, and fresh ginger create a strong base that enhances the dish. The red bell pepper adds sweetness and color. Lastly, kale or spinach gives a healthy green boost. - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt and pepper to taste - Juice of 1 lime Spices make this soup pop! Curry powder gives it warmth and a bit of heat. Turmeric adds a lovely golden color and health benefits. Cumin adds an earthy note that rounds out the flavors. Season with salt and pepper to bring everything together. A squeeze of lime juice at the end brightens the dish and adds freshness. - Fresh cilantro, for garnish - Optional toppings I love to add fresh cilantro on top. It adds a burst of flavor and a nice pop of color. You can also try toppings like avocado or a dollop of yogurt for extra creaminess. Feel free to make it your own! {{ingredient_image_1}} - Gather and measure all your ingredients first. - In a large pot, heat 2 tablespoons of olive oil over medium heat. - Add the diced onion and sauté for about 5 minutes until it turns soft and clear. - Next, stir in 3 minced garlic cloves and 1 inch of grated ginger. Cook them for 1-2 minutes. - Add 1 tablespoon of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Stir for 1 minute to release their great smells. - Toss in 1 diced red bell pepper. Cook for 3-4 minutes until it starts to soften. - Pour in 1 can of coconut milk and 1 cup of vegetable broth. Stir everything together well. - Add 1 can of rinsed chickpeas. Bring the mix to a gentle simmer. Cook for 10-15 minutes to blend the flavors. - Right before you serve, stir in 1 cup of chopped kale or spinach. Cook for another 2-3 minutes until it wilts. Season with salt, pepper, and the juice of 1 lime. - Remove the pot from the heat. Ladle the soup into bowls. - Garnish each bowl with fresh cilantro for a pop of flavor and color. To make your curry coconut chickpea soup even tastier, add extra spices. Try a pinch of cayenne for heat or a bit of coriander for depth. You can also use fresh herbs like basil or mint for a bright flavor. When sautéing, use medium heat. This helps the onions cook evenly and not burn. Sauté until they are soft and translucent. This step builds a great base for your soup. Use a heavy pot, like a Dutch oven. It holds heat well and helps the soup cook evenly. Keep the heat at medium to low while simmering. This ensures the soup doesn’t boil too quickly, which can change the texture. To get the perfect consistency, stir the soup as it cooks. If it feels too thick, add more vegetable broth. If it’s too thin, let it simmer longer to reduce. One mistake is overcooking the greens. Adding kale or spinach too early can make them mushy. Stir them in just before serving. This keeps them bright and fresh. Another mistake is not letting the flavors meld. After you add all your ingredients, let the soup simmer. This step allows all the flavors to come together and enhance each other. Pro Tips Enhance Flavor: For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce while cooking the spices. Veggie Variations: Feel free to substitute or add other vegetables like carrots, sweet potatoes, or zucchini for more texture and nutrients. Storage Tips: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. Garnishing Ideas: Besides cilantro, try adding a dollop of yogurt or a sprinkle of toasted coconut for added creaminess and crunch. {{image_2}} You can mix it up with different legumes. Black beans or lentils work great. They add their own unique flavors. You can also swap vegetables. Try zucchini, carrots, or sweet potatoes for a new twist. For a non-dairy option, use almond milk or oat milk. They still bring creaminess to the soup. Look for unsweetened versions to keep the taste right. Want more heat? Add crushed red pepper or jalapeño. Start with a small amount and taste as you go. If you prefer milder flavors, use less curry powder. You can also play with curry blends. Try Thai curry paste for a different vibe. Each blend gives the soup a unique taste. This soup is vegan and gluten-free, making it a great choice for many diets. For a low-carb version, skip the chickpeas and add more veggies. Cauliflower or bell peppers can help keep it filling. If you want more protein, add cooked chicken or tofu. This way, you can enjoy a hearty meal that fits your needs. To chill your soup correctly, let it cool for a bit at room temperature. Then, pour it into an airtight container. This keeps the soup fresh and tasty. In the fridge, your Curry Coconut Chickpea Soup stays good for about 4-5 days. Just make sure to check for any signs of spoilage before you enjoy it again. Freezing the soup is easy. First, let it cool completely. Then, put it in a freezer-safe container or bag. Remove as much air as you can, sealing it tightly. This way, the soup won’t get freezer burn. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight. For a quick option, you can defrost it in the microwave. You can reheat your soup on the stovetop or in the microwave. For the stovetop, pour the soup into a pot. Heat it on medium, stirring often until hot. If using the microwave, place the soup in a safe bowl. Heat it in short bursts, stirring in between. This keeps the flavors and texture just right. Always taste and adjust seasoning after reheating. Enjoy your warm, delicious soup! To add spice, you can try several ways. First, add red pepper flakes. Start with a pinch and adjust to taste. You can also use fresh chili peppers. Slice them up and add them during cooking. Another option is to use spicy curry powder. This will boost heat without changing the flavor too much. Just remember, a little goes a long way. Taste as you go to avoid overpowering the soup. Yes, you can use dried chickpeas! However, you need to plan ahead. Soak the chickpeas overnight in water. This helps them cook faster. After soaking, boil them for about an hour until tender. You will need about 1 cup of dried chickpeas. This will give you the same amount as one can. Adjust your cooking time, as the soup will take longer to make. Add them at the same step as canned ones. This soup pairs well with many sides. Serve it with warm naan bread for a fun dip. You can also add a simple salad for crunch. A side of rice is great if you want something filling. For a fresh touch, serve it with lime wedges. This adds brightness to your meal. Feel free to mix and match these options to find your favorite combination! This blog post covered how to make a tasty Curry Coconut Chickpea Soup. We talked about key ingredients, like chickpeas and coconut milk, and how to cook them step-by-step. I shared helpful tips to enhance flavor and avoid common mistakes. You can also customize the soup with variations and learn how to store it properly. Cooking should be fun and flexible. You can create a dish that fits your taste and needs. Enjoy your cooking, and get ready to savor each bowl!

Curry Coconut Chickpea Soup

A flavorful and hearty soup made with chickpeas, coconut milk, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 can chickpeas, rinsed and drained (15 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 cup vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 red bell pepper, diced
  • 1 cup kale or spinach, chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • 1 lime, juiced

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the curry powder, turmeric, and cumin to the pot. Stir well to coat the onion, cooking the spices for about 1 minute to release their flavors.
  • Toss in the diced red bell pepper and continue to cook for 3-4 minutes until slightly softened.
  • Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients.
  • Add the rinsed chickpeas and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, allowing the flavors to meld.
  • Just before serving, stir in the chopped kale or spinach and cook for another 2-3 minutes until wilted. Season with salt, pepper, and lime juice to taste.
  • Remove from heat and ladle the soup into bowls.
  • Garnish each bowl with fresh cilantro for added flavor and presentation.

Notes

Serve with lime wedges for extra flavor.
Keyword chickpeas, coconut, healthy, soup, vegan