4.8 from 189 votes
1-Pot Curried Chickpea Soup
An incredibly creamy 1-pot stew with curried chickpeas, ginger, coconut milk, and lime. A delicious plant-based meal that comes together fast!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 (Servings)
Calories: 426 kcal
Course:
Main Course
Cuisine:
Indian , Vegan
Ingredients
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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.