Curried Chickpea Soup, Flavorful & Spicy



Curried Chickpea Soup is one of my favorites to cook, especially with fresh coconut milk to give it a buttery taste! This soup has an earthy, nutty taste that I like to enjoy during the cooler months and with a little spice to bring the heat.



Enjoy the yummy combination of sweet and spicy. All these flavors with the tomatoes, spinach, ginger, garlic, and onion complement each other and some side dishes that I like with the curried chickpea soup are coconut rice and vegan naan bread.

curried chickpea soup



Prep time
Cook time
Total time
A fulfilling curry dish with a balance of sweet coconut milk and spices. Packed with protein and fiber, best served with coconut rice or enjoyed with a side of naan bread. 
Author: 
Cuisine: Indian, Vegan, Gluten-Free
Serves: 3
INGREDIENTS
  • 1/2 lb of chickpeas, soaked for 5 hours (or 1 can of chickpeas**)
  • 2 cups of water (or vegetable broth)
  • 2 cups (or 1 can) of organic coconut milk 
  • 1 Tbsp coconut oil
  • 2 inch ginger root, grated finely
  • 1/2 cup onions, diced
  • 4-5 cloves of garlic, minced
  • 2-3 cups of chopped spinach leaves
  • 2 tomatoes, diced
  • 1/4 cup of tomato paste
  • 2 tsp curry powder (or, 1
  • 1-2 pinches of red pepper flakes
  • salt & pepper
  • 1 tsp brown sugar
    Instructions
    1. If using the soaked chickpeas, bring them to a boil with the water or vegetable broth, cover, and simmer on low heat for 30-40 minutes with 1/2 tsp of salt. The beans should be soft.
    2. Sauté onions, garlic, and half a portion of the finely grated ginger root in 1 Tbsp coconut oil for about 5 minutes. After, combine with the simmering chickpeas.
    3. Add the coconut milk, red pepper flakes, curry powder, chopped spinach, and tomato paste to the chickpeas too. Cook altogether for about 15 minutes.  
    4. Finally, add the tomatoes and the other half portion of finely grated ginger to the soup and cook for about 10 minutes more.
    5. Let cool and enjoy with coconut rice or naan!
    Notes
    *I have made this dish before without tomato paste or adding chopped sweet potatoes in place of chopped tomatoes for a flavor change up!
    **When using canned chickpeas, add them in to step 2 and 3.
    *** To really make it taste yummy and enjoy that coconut taste, I have made my own coconut milk by shredding a whole coconut. Learn how here.

    When you guys make this and other vegan foods, share your creations by using the hashtag #meganunbounded on Instagram! I would like to see what you made and if you added any special touches to your dish. :)

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