4.9 from 75 votes
Chickpea Kale Curry Soup
Chickpea Kale Curry Soup is a flavorful vegetarian dish with tender sweet potatoes, kale, and chickpeas simmered in a spiced broth of curry powder, turmeric, and chili powder. Fresh garlic, onion, and ginger create a savory base, while diced tomatoes add brightness. This soup offers a mildly spiced, hearty texture with a blend of earthiness from the spices and sweetness from the potatoes. It's a filling meal ideal for cooler days or when a warming, vegetable-packed soup is desired.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
6
people
Calories:
126 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic fresh, minced
- 1 large onion diced
- 1 teaspoon ginger or 1/4 teaspoon ground ginger, fresh, minced
- 1 tablespoon curry powder
- 1 teaspoon Turmeric
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 oz can diced tomatoes fire roasted if you happen to have them are a delicious touch!
- 1 lb sweet potato
- 1 oz can chickpeas drained and rinsed
- 6 cups vegetable broth
- 1 bunch kale fresh, chopped
- Parmesan Cheese optional to top with
Instructions
- Heat oil in large soup pot or dutch oven over medium heat.
- Add the onion, garlic, and ginger and saute until onions are soft and transparent, about 4 minutes.
- Meanwhile, peel potatoes and cut them into 1-inch cubes and drain and rinse the chickpeas.
- Add the curry, turmeric, chili powder, and salt to the onions and stir to toast 1- 2 minutes.
- Add the diced tomatoes to the pot and stir to combine. Add the chickepeas, potatoes, and stock.
- Place lid on pot and turn the heat up to medium - high until it all comes to a boil. Once it's boiling, turn the heat to low and then let soup simmer for 20 minutes.
- Add the chopped kale and stir it in soup. Cover pot and let simmer for another 4-5 minutes.
- Serve and enjoy!
Cup of Yum
Notes
- Vegetable broth can be substituted with chicken stock for a non-vegetarian option.
- Spinach works as an alternative to kale, cooked similarly.
- Russet or other potatoes can replace sweet potatoes, though sweetness will vary.
- Fire-roasted diced tomatoes add extra depth but regular diced tomatoes are fine.
- If using dried chickpeas, soak overnight before cooking to replace canned chickpeas.
Nutrition Information
Serving
2cups
Calories
126kcal
(6%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
1575mg
(66%)
Potassium
433mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
13426IU
(269%)
Vitamin C
31mg
(34%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 126
% Daily Value*
| Serving | 2cups | |
| Calories | 126kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1575mg | 66% |
| Potassium | 433mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 13426IU | 269% |
| Vitamin C | 31mg | 34% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.