Chickpea Coconut Curry Soup

Chickpea Coconut Curry Soup is everything but bland; prepared with lots of vegetables, warming spices, and a fresh burst of lime juice, this soup is also vegetarian and vegan-friendly too! Serve with naan bread for a well-balanced, hearty meal!

Curry is not a flavour I crave or cook often. Other than a couple of soup recipes and a curried cauliflower dish, I haven’t really cooked with it too much at all. We all love the flavour though, so I must try to incorporate it more into our regular meal rotation. The good thing about most curry recipes is that they are vegetarian and vegan friendly, so in the case of this Chickpea Coconut Curry Soup, it was a hit with John.e!

Chickpeas are a great meat substitute and one of my favourite things about chickpeas is that they are pretty much flavourless until you add whatever flavours you are craving at that moment.  They also are loaded with protein and hold their texture quite well.  Even after reheating the leftovers, the chickpeas kept their shape and texture.

I love recipes that deliver a big bang for your buck. Any recipe with lots of flavour and only a few ingredients, I’m all in! There might look to be a lot of ingredients in this recipe, but most of them are pantry items that you most likely already have. Like my mom, who had a family of five to feed, and knew exactly how to jazz up a meal to make it delicious while using very inexpensive ingredients, I’m following her lead.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Oil – I’m using avocado oil, but you can use olive oil.
• Red Onion – Don’t have red onion? Use white or yellow onion instead!
• Garlic – Please use fresh garlic for maximum flavour.
• Ginger – Like the garlic, fresh ginger is better here!
• Canned Diced Tomatoes – Use the juice too.
• Spices & Seasonings – You will need curry powder, ground cumin, paprika, turmeric, garam masala, salt, and ground black pepper.
• Potatoes – Peeled and cut into half inch cubes.
• Cauliflower – Use fresh cauliflower cut into florets. Frozen cauliflower will cook too quickly and turn to mush.
• Canned Chickpeas
• Canned Coconut Milk
• Water
• Red Bell Pepper
• Green Peas – I use frozen green peas almost always. Canned green peas will not work here.
• Limes
• Parsley or Cilantro – For freshness, colour, and flavour.

HOW TO MAKE CHICKPEA COCONUT CURRY SOUP

Over medium heat in a heavy-bottomed stock pot, cook the onions in the avocado oil until translucent – about 5 minutes. Add the garlic and ginger to the pot. Stir into the onions and cook for 2-3 minutes. Add the canned diced tomatoes with the juice, curry powder, cumin, paprika, turmeric, garam masala, salt, and ground black pepper. Stir to incorporate.

Immediately add the potatoes. Stir into the tomatoes and spices. Place a lid on the pot and cook for 10 minutes. Next, add the cauliflower florets and drained chickpeas. Stir well to combine. Stir in the water and coconut milk. Place the lid on the pot and cook for 10 – 15 minutes or until the potatoes and cauliflower florets are fork-tender. Stir occasionally. Stir in the red bell peppers and frozen green peas. Reduce the heat and simmer for 5 minutes.

Turn off the heat and stir in the parsley and lime juice. Ladle the soup into bowls and garnish with more parsley or cilantro. Serve with lime wedges and a drizzle of sour cream. (Optional)

MORE CURRY RECIPES

As I previously mentioned, I don’t cook much with curry, however, I do have a few recipes that might be of interest to you if you love the flavour of curry as much as we do. I have this Cauliflower and Kale Curry Soup recipe that is wonderful! It uses frozen kale so it’s perfect to make in the winter months. This is my go-to cold remedy soup! Another soup recipe you may like to try is my Roasted Carrot and Cauliflower Curry Ginger Soup. Possibly one of my all-time favourite soup recipes, this one is pureed so it’s silky smooth and just right for dipping crusty bread into!

If you’re not in the mood for soup, why not try this Braised Coconut Cauliflower Curry? It’s filling and hearty enough to be a main, but I prefer to serve it as a side. It’s very flavourful and very delicious!

LEFTOVERS AND/OR FREEZING

This recipe does make about six hearty servings, which might be too much or too little, depending on the size of your family. The recipe can easily be halved or even doubled. Just be sure to use a really big soup pot if you’re doubling this recipe! Once everyone has had their fill, you might have some leftovers. If so, you can transfer the cooled soup to a food-safe container and store it in the fridge. It will keep for at least 2 days. Otherwise, you can freeze it and it will last for 3 months.

If you do refrigerate or freeze the leftovers, you may need to add a bit of water to the soup when reheating. Start with just a few tablespoons of water at a time to avoid making the soup too watery. Of course, if you add more water, you will need to re-season with a little bit of salt as well. Taste and season according to your preference.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!