Coconut Curry Soup with Chickpeas

This Coconut Curry Soup with Chickpeas has an incredible intoxicating combination of flavors.  It’s an easy vegan soup to pull together any night of the week!

This vegan Coconut Curry Soup with Chickpeas is made with chickpeas, coconut milk and flavored with curry, ginger and a wee bit of jalapeno

CHICKPEA SOUP

 This chickpea soup is richly flavored with coconut, curry, some ginger and a wee bit of jalapeno. This vegan Coconut Curry Soup with Chickpeas is made with chickpeas, coconut milk and flavored with curry, ginger and a wee bit of jalapenoThis chickpea soup is also a really great immune support soup with all of the onions, ginger, turmeric and curry!  

 

CHICKPEA SOUP RECIPE

This coconut curry soup is all about the broth.  This broth has an amazing combination of flavors!

  • Coconut oil or extra-virgin olive oil
  • Ground cumin
  • Turmeric
  • Onion
  • Jalapeño
  • Ginger root
  • Cilantro
  • Red curry paste 
  • Roma tomatoes
  • Canned chickpeas
  • Coconut milk 
  • Vegetable broth or chicken broth

HOW TO MAKE CHICKPEA SOUP 

This chickpea curry soup comes together in about 25 minutes start-to-finish.

  1. Add the oil to a stockpot over medium high heat.
  2. Sprinkle in the cumin and turmeric and let sizzle for a minute until fragrant.
  3. Add the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden.
  4. Stir in the ginger, cilantro and curry paste and cook for another minute.
  5. Add the tomatoes, chickpeas, coconut milk and broth.
  6. Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn soft.

 

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Yield: 4 servings

Coconut Curry Soup with Chickpeas

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

This Coconut Curry Soup with Chickpeas has an incredible intoxicating combination of flavors.  It's an easy vegan soup to pull together any night of the week!

Ingredients

  • 3 tablespoons coconut oil or extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 small onion, finely chopped
  • 1 jalapeño, finely minced
  • 1 heaping tablespoon fresh ginger root (1-inch piece), peeled and finely minced
  • 2-3 tablespoons fresh cilantro, chopped
  • 1 tablespoon red curry paste (add more for taste if desired)
  • 3 Roma tomatoes, seeded and finely chopped
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 14-ounce can organic coconut milk (regular)
  • 4 cups low sodium vegetable broth (or chicken broth)

Instructions

  1. Add the oil to a stockpot over medium high heat.
  2. Add the cumin and turmeric and let sizzle for a minute until fragrant.
  3. Add the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden.
  4. Add the ginger, cilantro and curry paste and cook for another minute.
  5. Add the tomatoes, chickpeas, coconut milk and broth.
  6. Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn soft.

7 Responses to “Coconut Curry Soup with Chickpeas”

  1. Rachel (LittleChefBigAppetite) — May 20, 2015 @ 6:40 pm (#)

    This looks so good! Definitely pinning to make later.

    Also, I love your dish towels 🙂

    • Deborah — May 25, 2015 @ 11:01 pm (#)

      Thank you, Rachel!!

  2. Emma {Emma's Little Kitchen} — June 17, 2015 @ 6:51 pm (#)

    Ahhh, so gorgeous. Chickpeas and coconut are two of my fave things, can’t wait to try this!

    • Deborah — June 18, 2015 @ 5:03 am (#)

      Hi Emma – thanks for stopping by!!

  3. Jenny Henry — August 18, 2015 @ 2:04 am (#)

    SO DELICIOUS!!!! By far the best soup I’ve ever had!!

    • Deborah — August 18, 2015 @ 4:33 pm (#)

      I’m so glad you love it, Jenny! It’s one of my favorites!

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