1-Pot Curried Chickpea Soup

Name: 1-Pot Curried Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 (Servings)
Ingredients: 2 Tbsp coconut oil or avocado oil; 1 cup diced white or yellow onion; 2 Tbsp fresh minced ginger; 1/4 tsp red pepper flake; 4 cloves garlic, minced; 2 (15-oz) cans chickpeas, drained; 1/2 tsp sea salt, plus more to taste; 2 Tbsp curry powder; 2 (14-oz) cans light coconut milk, plus more for serving; 1 cup vegetable broth; 1-2 tsp maple syrup; 1-2 Tbsp lime juice; lime wedge; fresh cilantro or mint; Actually crispy chickpeas; coconut yogurt

User Reviews

4.8

189 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 (Servings)
Calories
426 kcal
Course
Main Course
Cuisine
Indian, Vegan

1-Pot Curried Chickpea Soup

Valerie Marks

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An incredibly creamy 1-pot stew with curried chickpeas, ginger, coconut milk, and lime. A delicious plant-based meal that comes together fast!

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Ingredients

Servings

SOUP

2 Tbsp coconut oil or avocado oil (or ghee if not vegan)
1 cup diced white or yellow onion
2 Tbsp fresh minced ginger
1/4 tsp red pepper flake (omit for less heat)
4 cloves garlic, minced
2 (15-oz) cans chickpeas, drained
1/2 tsp sea salt, plus more to taste
2 Tbsp curry powder (or store-bought)
2 (14-oz) cans light coconut milk, plus more for serving
1 cup vegetable broth (omit for thicker more stew-like texture)
1-2 tsp maple syrup
1-2 Tbsp lime juice

FOR SERVING optional

lime wedge
fresh cilantro or mint
Actually crispy chickpeas (or store-bought // we love Bombay Spice from Saffron Road)
coconut yogurt or coconut milk (we love plain Coco June or Culina for store-bought)

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Instructions

Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and red pepper flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant.
Add chickpeas, salt, and curry powder and stir to coat. Sauté on medium-low heat for 5 minutes to slightly brown the chickpeas and infuse them with more flavor. Stir frequently.
Add coconut milk and vegetable broth (omit for thicker, more stew-like texture) and stir. Bring back to a simmer over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes.
Near the end of cooking, add the maple syrup and lime juice and stir. Then taste and adjust flavor as needed, adding more salt to taste, maple syrup for sweetness, curry powder for more intense curry flavor, red pepper for heat, or lime juice for acidity.
Serve hot. Optional: Garnish with mint or cilantro, coconut milk or yogurt, more lime juice, and/or crispy chickpeas. Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop or microwave until hot. If too thick, thin with light coconut milk or water.

Notes

*Nutrition information is a rough estimate calculated with coconut oil and the lesser amounts of maple syrup and lime juice, and without optional ingredients.*Adapted from the talented Alison Roman.

Nutrition Information

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Serving 1serving Calories 426 (21%) Carbohydrates 45.6g (15%) Protein 11.4g (23%) Fat 23.8g (37%) Saturated Fat 16g (80%) Polyunsaturated Fat 1.56g Monounsaturated Fat 1.57g Trans Fat 0g Cholesterol 0mg (0%) Sodium 716mg (30%) Potassium 397mg (11%) Fiber 10.8g (43%) Sugar 11.2g (22%) Vitamin A 691IU (14%) Vitamin C 9.63mg (11%) Calcium 111.68mg (11%) Iron 3.43mg (19%)

Nutrition Facts

Serving: 4(Servings)

Amount Per Serving

Calories 426 kcal

% Daily Value*

Serving	1serving
Calories	426	21%
Carbohydrates	45.6g	15%
Protein	11.4g	23%
Fat	23.8g	37%
Saturated Fat	16g	80%
Polyunsaturated Fat	1.56g	9%
Monounsaturated Fat	1.57g	8%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	716mg	30%
Potassium	397mg	8%
Fiber	10.8g	43%
Sugar	11.2g	22%
Vitamin A	691IU	14%
Vitamin C	9.63mg	11%
Calcium	111.68mg	11%
Iron	3.43mg	19%