Curried Chickpea Soup Recipe
This chickpea curry soup is so fragrant, creamy, and is absolutely delicious. It’s one of my favorite go to comfort dishes for a quick weeknight dinner. It’s made from pantry staples which makes it easy to whip up when you have nothing else in your refrigerator.
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.1 large onion, 2 tablespoons fresh ginger, 1 tablespoon olive oil, 2 cloves garlic
- 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.2 tablespoons curry powder, 1 teaspoon kosher salt, 1 can
- 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.½ teaspoon red pepper flakes, 1 whole dried Thai chili, 1 cup chicken stock, 1 can
- Pour in 1 can (15.5 oz) coconut milk, stir, and let the soup simmer for at least 20 minutes, longer if possible.1 can
- Meanwhile, roast 1 cup cashews in a 350°F oven for 10-15 minutes, stirring occasionally, until golden brown.1 cup raw cashews
- Serve the soup warm, garnished with roasted cashews, fresh cilantro, and a drizzle of lime juice.Fresh squeezed lime juice, Chopped fresh cilantro
Notes
If you’d like to make this dish vegan just substitute vegetable stock for the chicken stock.
Nutrition
Calories: 262kcalCarbohydrates: 18gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 2mgSodium: 679mgPotassium: 390mgFiber: 3gSugar: 5gVitamin A: 115IUVitamin C: 5mgCalcium: 39mgIron: 3mg
Tried this recipe?Let us know how it was!
