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- 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 2 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 tablespoon curry powder - 1 teaspoon ground cumin - ½ teaspoon turmeric - 1 red bell pepper, diced - 1 cup fresh or frozen spinach - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper, to taste - Juice of 1 lime - Fresh cilantro leaves for garnish The main ingredients in this soup create a warm and creamy dish. Chickpeas add protein and texture. Coconut milk brings a rich flavor that balances the spices. Vegetable broth forms a tasty base. The onion, garlic, and ginger give depth and aroma. Spices like curry powder, cumin, and turmeric add warmth and heat. The red bell pepper adds sweetness and color. Spinach brings freshness and nutrients. Finally, olive oil helps sauté the veggies and spices, making everything come together nicely. - Lime juice - Fresh cilantro for garnish - Additional proteins or vegetables Optional ingredients can enhance the soup's flavor. Lime juice adds a bright zing. Fresh cilantro gives a burst of color and a fresh taste. You can also add proteins like chicken or tofu for extra substance. Other veggies can bring more texture and nutrition. Feel free to experiment with what you have on hand! {{ingredient_image_2}} First, gather all your ingredients. Accurate measuring helps the soup taste great. Here’s what you need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 2 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 tablespoon curry powder - 1 teaspoon ground cumin - ½ teaspoon turmeric - 1 red bell pepper, diced - 1 cup fresh or frozen spinach - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper, to taste - Juice of 1 lime - Fresh cilantro leaves for garnish You will also need a large pot, a wooden spoon, and a knife for chopping. Start by heating the olive oil in the pot over medium heat. Once hot, add the onion. Sauté for about five minutes until the onion is soft and clear. Next, stir in the garlic and ginger. Cook this mix for one minute until it smells nice. Now, it’s time to toast the spices. Add the curry powder, cumin, and turmeric to the pot. Stir well for one minute. This brings out the spice flavors. Add the diced red bell pepper now. Cook for about three to four minutes. The pepper should get a bit soft. Carefully pour in the vegetable broth and coconut milk. Stir everything together and bring it to a gentle simmer. When it simmers, add the chickpeas and spinach. Cook for ten minutes until the spinach wilts and the soup is hot. Now, season the soup. Add salt and pepper to taste. Squeeze in the lime juice for a fresh kick. Take the pot off the heat and let it sit for a few minutes. This resting time helps the flavors blend. To serve, ladle the soup into bowls. Garnish with fresh cilantro leaves. This adds color and flavor to your dish. Enjoy your warm Coconut Curry Chickpea Soup! Using fresh spices makes a big difference. They have a stronger taste than ground spices. Fresh spices bring out the soup's best flavors. Toasting spices is key. It wakes up their oils and boosts their aroma. Toast them in the pot before adding other ingredients. Just a minute or two makes a world of difference. Sautéing onions is an art. Start with medium heat and olive oil. Stir them until they turn translucent. This usually takes about five minutes. It adds sweetness to your soup. Simmering is gentle. It keeps the flavors balanced. Boiling can make the soup lose its charm. Keep it at a gentle simmer for the best results. Pair this soup with crusty bread or fluffy rice. Both add great texture and soak up the flavors. For a pop of color, serve it in deep bowls. Drizzle some extra coconut milk on top for a swirl. Add lime wedges on the side for a zesty touch. Fresh cilantro makes a beautiful garnish too. It adds color and freshness to each bowl. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your soup significantly compared to dried versions. Adjust the Spice Level: If you prefer a spicier soup, add a pinch of cayenne pepper or some chopped fresh chili peppers when cooking the onion. Garnish Creatively: Besides cilantro, consider adding a dollop of yogurt or a sprinkle of toasted coconut on top for extra texture and flavor. Make it a Meal: Serve the soup over cooked rice or quinoa for a heartier meal that’s still healthy and satisfying. {{image_4}} You can easily make this soup vegan. It is already dairy-free since it uses coconut milk. If you want a gluten-free version, check the broth label. Most vegetable broths are gluten-free. For low-fat options, use light coconut milk. This will cut down on fat while keeping the flavor. To spice things up, add chili peppers or a splash of sriracha. This will give your soup a nice kick. You can also switch up the veggies. Try adding carrots, sweet potatoes, or zucchini. If you want more protein, toss in some diced tofu or chicken. If you like a creamier soup, blend half or all of the soup. This makes it smooth and rich. Some prefer chunks in their soup. You can keep the chickpeas and veggies whole for a hearty texture. Adjust to what you like best! You can refrigerate leftovers of Coconut Curry Chickpea Soup. Place the soup in an airtight container. It stays fresh for about three to four days. When you are ready to eat, reheat the soup on the stove. Use medium heat and stir often. This keeps the soup from sticking to the pot. You can also use a microwave for reheating. Just heat it in a bowl, stirring halfway through. For long-term storage, you can freeze this soup. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly and label them with the date. The soup can last up to three months in the freezer. To thaw, move the soup to the fridge overnight. Reheat it on the stove or in the microwave until hot. The maximum time for freshness is about four days in the fridge. After that, the soup may spoil. Signs of spoilage include an off smell or any mold. If you see any of these signs, it's best to discard the soup. Trust your senses to keep your meals safe and tasty. Can I use dry chickpeas instead of canned? Yes, you can use dry chickpeas. Soak them overnight and cook them until tender. This takes longer than using canned chickpeas, but it can add more flavor. What should I serve with Coconut Curry Chickpea Soup? I love serving this soup with warm naan or fluffy rice. You can also pair it with a fresh salad. This adds a nice crunch and balance. How do I adjust the spice level? To make the soup milder, reduce the curry powder. You can also add more coconut milk to tone down the spices. For extra heat, add chili flakes or fresh chili peppers. Can I substitute coconut milk with something else? Yes, you can use almond milk or soy milk. However, the soup will have a different taste and texture. Coconut milk gives a rich and creamy flavor. How can I make this recipe less spicy? To reduce spice, use less curry powder. You can also add more spinach or chickpeas to balance the heat. Adding a dollop of yogurt on top can also help cool it down. Is Coconut Curry Chickpea Soup healthy? Yes, this soup is healthy. It contains protein from chickpeas and healthy fats from coconut milk. The veggies add vitamins and minerals, making it a nutritious meal. What are the calorie counts per serving? Each serving has about 300 calories. This can vary based on extra toppings or sides. Always check your specific ingredients for the most accurate count. This blog post shared the secrets to making Coconut Curry Chickpea Soup. We explored the main and optional ingredients that create rich flavors. I outlined step-by-step instructions to ensure your cooking success. Tips and tricks enhanced your knowledge on seasoning and serving options. We also touched on variations and storage tips to help you maintain freshness. In closing, this soup is versatile and simple to make. Enjoy experimenting with different flavors and ingredients. Your taste buds will thank you!

Coconut Curry Chickpea Soup

A hearty and flavorful soup made with chickpeas, coconut milk, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 red bell pepper, diced
  • 1 cup fresh or frozen spinach
  • 2 tablespoons extra-virgin olive oil
  • to taste salt and freshly ground black pepper
  • 1 lime juice
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large pot, heat the extra-virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes, or until the onion turns translucent.
  • Stir in the minced garlic and fresh ginger, cooking for an additional 1 minute until the mixture is fragrant and the garlic is slightly golden.
  • Sprinkle in the curry powder, ground cumin, and turmeric, stirring well to combine. Allow the spices to toast in the pot for another minute to enhance their flavors.
  • Add the diced red bell pepper to the pot, cooking for about 3-4 minutes until it begins to soften slightly.
  • Carefully pour in the vegetable broth and coconut milk, stirring to blend all the ingredients. Bring the mixture to a gentle simmer.
  • Once simmering, add the drained chickpeas and spinach. Cook for approximately 10 minutes until the spinach has completely wilted and the soup is hot throughout.
  • Season the soup with salt and freshly ground black pepper to taste. Squeeze in the juice of 1 lime to add a zesty brightness.
  • Remove the pot from heat and allow it to sit for a couple of minutes. This resting period will help meld the flavors together beautifully.
  • Serve the soup hot, generously garnished with fresh cilantro leaves on top for a burst of color and flavor.

Notes

Serve with lime wedges for an extra zing.
Keyword chickpeas, curry, gluten-free, soup, vegan