This Curried Chickpea Soup is cozy, creamy, and packed with warming spices. Made from pantry staples, it's perfect for an easy weeknight meal when you need something satisfying and flavorful—no last-minute grocery runs required. The combination of chickpeas, coconut milk, and curry powder creates a rich, savory flavor with just the right amount of heat.
This recipe came to life on a cold spring evening after a long day at work and coaching crew practice in the rain. With a nearly empty fridge, I turned to my pantry and pulled out canned chickpeas, tomatoes, coconut milk, and chicken stock. A little fresh ginger and garlic brought it all together, and this soup quickly became a regular rotation in my house. Now, it's one of my favorite recipes for soup season, especially when I want something nourishing and deeply comforting. I ended up making this dish six weeks in a row as it turned out to be the perfect comfort food and conclusion to a cold damp day.
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Ingredient Notes
- Chickpeas – Canned chickpeas (garbanzo beans) make this recipe quick and convenient. If you prefer to cook dried chickpeas, soak them overnight and simmer until tender before using.
- Curry Powder – The key to that deep, aromatic flavor. Use your favorite blend or a homemade mix with ground coriander, cumin, and turmeric.
- Red Onion – Adds a mild sweetness. A yellow onion works in place of the red onion if needed.
- Fresh Ginger – Grate about 2 tablespoons (1-inch piece) for a warm, slightly spicy kick.
- Garlic – Fresh cloves are best, but jarred minced garlic works for convenience.
- Red Pepper Flakes & Thai Chili – For heat. Adjust to taste or omit for a milder soup.
- Chicken Stock – Provides a savory base. Swap with vegetable stock for a fully vegetarian version.
- Canned Tomatoes – Adds a touch of acidity to balance the creamy coconut milk.
- Coconut Milk – Use full-fat coconut milk for a richer consistency or light coconut milk for a lower-calorie option.
- Cashews – Roasted cashews add crunch and a nutty depth to the final dish.
How to Make Curried Chickpea Soup
Start by warming a drizzle of olive oil in a large soup pot or Dutch oven over medium heat. Sauté 1 diced red onion, 2 tablespoons of fresh ginger, and 2 crushed garlic cloves for about 10 minutes until softened and fragrant. Avoid browning the garlic to prevent bitterness.
Next, stir in 2 tablespoons of curry powder, 1 teaspoon of salt, and 1 can (15.5 oz) of canned chickpeas. Toss everything together so the chickpeas are well coated in the spices. Cook for another 2 minutes, stirring occasionally, to bring out the curry powder's savory flavors. At this point, use a potato masher to crush some of the chickpeas for a thicker consistency while leaving some whole for texture.
Add ½ teaspoon of red pepper flakes, 1 whole dried Thai chili, 1 cup of chicken stock, and 1 can (28 oz) of crushed tomatoes. Stir everything together, bring to a medium-high heat, and allow the soup to come to a rapid boil. Reduce the heat to low heat and let it simmer for about 10 minutes.
Pour in 1 can (15.5 oz) of coconut milk, stir well, and let the soup continue to simmer for at least another 20 minutes. If you have extra time, let it simmer longer to deepen the flavors.
Place the cashews on a cookie sheet and in a 350° oven. Roast them for 10 to 15 minutes stirring them occasionally.
How to Serve
- Enjoy as-is for a hearty, comforting meal.
- Serve over brown rice for a more filling dish.
- Garnish with roasted cashews, fresh cilantro, and a drizzle of lime juice.
- Pair with naan or flatbread to soak up the flavorful broth.
- Add a dollop of coconut cream for extra creaminess.
Tips, Tricks & Alterations
- Make it vegan: Swap chicken stock for vegetable broth.
- Spice it up: Add a pinch of cayenne pepper or an extra Thai chili for more heat.
- Thicken the soup: Blend part of the soup with an immersion blender for a creamier texture.
- Extra veggies: Add diced bell peppers, sweet potatoes, or kale for more nutrients.
- Try a different protein: Butter beans or cannellini beans work well in place of chickpeas.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
If you like this recipe you might also enjoy Vegetarian Tikka Masala.
More great soup recipes:
- Butternut Squash Soup
- Black Bean Soup
- Carrot and White Bean Soup
- Lentil Quinoa Jalapeño and Preserved Lemon Soup
Recipe
Curried Chickpea Soup Recipe
Ingredients
- 1 large onion red or yellow, diced
- 2 tablespoons fresh ginger grated
- 2 cloves garlic crushed
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 whole dried Thai chili
- 1 can 15.5 oz canned chickpeas, drained
- 1 cup chicken stock or vegetable stock for a vegan version
- 1 can 28 oz crushed tomatoes
- 1 can 15.5 oz coconut milk
- 1 cup raw cashews
- 1 tablespoon olive oil
- Fresh squeezed lime juice for garnish
- Chopped fresh cilantro for garnish
Instructions
- In a large soup pot, heat 1 tablespoon olive oil over medium heat. Sauté 1 diced onion, 2 tablespoons grated ginger, and 2 cloves crushed garlic for about 10 minutes until softened.
- Stir in 2 tablespoons curry powder, 1 teaspoon kosher salt, and 1 can (15.5 oz) chickpeas. Stir well and cook for 2 minutes, mashing some chickpeas with a potato masher for texture.
- Add ½ teaspoon red pepper flakes, 1 dried Thai chili, 1 cup chicken stock, and 1 can (28 oz) crushed tomatoes. Stir, bring to a medium-high heat, and boil. Reduce heat to low and let simmer for 10 minutes.
- Pour in 1 can (15.5 oz) coconut milk, stir, and let the soup simmer for at least 20 minutes, longer if possible.
- Meanwhile, roast 1 cup cashews in a 350°F oven for 10-15 minutes, stirring occasionally, until golden brown.
- Serve the soup warm, garnished with roasted cashews, fresh cilantro, and a drizzle of lime juice.
Sarah says
I love your tiki masala recipe so I was excited to try this curry chickpea soup. so hard to decide which one I like better both are so tasty.