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Coconut Chickpea Curry Soup

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A delicious and comforting Coconut Chickpea Curry Soup made with creamy coconut milk and hearty chickpeas and vegetables.

Ingredients

Scale
  • 1 tablespoon of vegetable oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 medium green or red bell pepper, diced
  • 1 (14.5-ounce) can diced tomatoes (in their juices)
  • 1 (15-ounce) can of chickpeas (drained, about 1 ½ cups)
  • 4 cups of vegetable broth
  • 1 ½ teaspoons of cumin
  • 2 ½ teaspoons of curry powder
  • 1 (13.5-ounce) can of coconut milk
  • ½ cup cooked brown rice
  • Salt and pepper (to taste)
  • Red chili flakes (optional)
  • Minced cilantro (for garnish)
  • Freshly ground pepper (to taste)

Instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the diced onion, minced garlic, and diced bell pepper. Cook for about five minutes or until the vegetables are tender, stirring occasionally.
  3. Add the canned diced tomatoes (with their juices), drained chickpeas, vegetable broth, cumin, and curry powder. Stir well and bring to a boil.
  4. Once it reaches a boil, reduce the heat to low and let it simmer gently for about 10 minutes, stirring occasionally.
  5. Add the can of coconut milk and the cooked brown rice. Cook for another five minutes, stirring occasionally. Season with salt and pepper to taste.
  6. If you like a little kick, sprinkle in some red chili flakes.
  7. Remove from heat, serve hot, and garnish with minced cilantro and freshly ground pepper.

Notes

Great for meal prep; makes a big batch that can be stored or frozen. Can easily be made vegan and customized with more vegetables or protein.

Nutrition

Keywords: curry, soup, chickpeas, coconut milk, vegetarian

Find it online: https://alexandrarecipes.com/coconut-chickpea-curry-soup-coconut-chickpea-curry/