Chickpea Coconut Curry Soup

There’s nothing quite like a warm bowl of soup on a blustery day, is there? Especially when it’s something that’s both comforting and packed with goodness. I’ve been making this chickpea coconut curry soup for years now, and it’s become a firm favourite in our house. It’s quick enough to whip up after the school run and satisfying enough to keep everyone happy – even my notoriously fussy youngest, Leo, gives it a thumbs-up (most of the time!). After countless attempts, I think I have perfected this recipe, and I’m so excited to share it with you. Prepare to experience a symphony of flavours and textures in every spoonful! This recipe is your ticket to a delicious, healthy, and fuss-free meal that your whole family will love.

Why This Recipe Works

Let’s face it, as busy mums, we need recipes that are not only delicious but also practical. This chickpea coconut curry soup ticks all the boxes. After 8+ years in the kitchen, I’ve discovered that family-friendly meals need to be:

• Straightforward: The method is simple, with minimal steps and readily available ingredients.
• Child-Approved: The mild curry flavour is generally a hit with kids. You can adjust the spice to suit their taste buds.
• Budget-Friendly: Chickpeas and coconut milk are inexpensive staples that can easily be found in any supermarket.

Honestly, the biggest challenge I faced was getting the balance of spices just right for both adults and kids. I’ve found that starting with a small amount of curry powder and adding more to taste is the key.

Ingredients

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• ½ – 1 tsp curry powder (adjust to taste)
• 1 (400ml) tin coconut milk
• 1 (400g) tin chickpeas, drained and rinsed
• 500ml vegetable stock
• 1 tbsp tomato puree
• Juice of ½ lime
• Salt and pepper to taste
• Fresh coriander, chopped (for garnish)

Ingredient Notes

Here’s a bit more detail about why I’ve chosen these particular ingredients:

• Coconut Oil: I love the subtle sweetness it adds, but you can easily substitute it with olive oil or any other cooking oil you prefer.
• Coconut Milk: Full-fat coconut milk delivers the richest flavour and creamiest texture, but light coconut milk works perfectly well if you’re watching your calories. Don’t skimp on this.
• Chickpeas: Tinned chickpeas are convenient, but you can, of course, use dried chickpeas that have been soaked and cooked. Make sure to drain and rinse them well to reduce the sodium content.
• Vegetable Stock: I usually use a bouillon cube for convenience, but homemade vegetable stock is always a winner if you have some on hand. Make sure the stock is low-sodium.
• Curry Powder: The quality of the curry powder makes a difference. Experiment with different brands to find one you really love.

Step-by-Step Instructions

Step 1: Heat the coconut oil in a large saucepan or pot over medium heat. Once melted, add the chopped onion and cook until softened, about 5-7 minutes. You want it to be translucent and slightly golden.

Step 2: Add the minced garlic and grated ginger to the saucepan and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 3: Stir in the ground cumin, ground coriander, turmeric powder, and curry powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their flavour.

Step 4: Pour in the coconut milk, add the drained and rinsed chickpeas, vegetable stock, and tomato puree. Stir well to combine everything.

Step 5: Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavours to meld together. Through trial and error, I’ve learned that simmering the soup for a bit longer really enhances the taste.

Step 6: Remove the soup from the heat and stir in the lime juice. Season with salt and pepper to taste. Don’t be afraid to add a little more lime juice if you like a bit of tang.

Step 7: Serve hot, garnished with fresh coriander. A dollop of natural yogurt or a swirl of coconut cream is also lovely, if you’re feeling fancy.

My Kitchen Tips & Tricks

• Spice it Up: If you like a bit more heat, add a pinch of chilli flakes or a chopped red chilli along with the garlic and ginger.
• Blend it Smooth: For a creamier texture, use an immersion blender to partially or fully blend the soup. My children prefer it when it’s a bit smoother.
• Time-Saving Shortcut: Use pre-chopped onions and garlic from the supermarket to save even more time on prep.
• Make-Ahead Magic: This soup is even better the next day, as the flavours have had a chance to develop. Perfect for batch cooking!
• Texture Boost: Toast some pumpkin seeds or sunflower seeds and sprinkle them over the soup for added crunch.
• Flavour Depth: A teaspoon of smoked paprika can add a lovely smoky depth to the soup.
• Child-Friendly Adjustment: If your kids are sensitive to spice, start with just ¼ teaspoon of curry powder and add more to your own bowl.

Storage & Meal Prep

This chickpea coconut curry soup is fantastic for meal prepping. Here’s how I usually handle storage and reheating:

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days.
• Freezing: The soup can also be frozen for up to 2-3 months. Thaw it overnight in the fridge before reheating.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl.
• Make-Ahead: You can easily make this soup a day or two in advance. The flavours actually improve as it sits.
• Batch Cooking: Double or triple the recipe and freeze portions for quick and easy weeknight meals.

Substitutions & Variations

Here are a few ways you can adapt this recipe to suit your dietary needs or preferences:

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: This recipe is dairy-free as written.
• Vegetarian/Vegan: This recipe is suitable for both vegetarians and vegans.
• Ingredient Swaps: You can substitute the chickpeas with lentils or white beans. Spinach or kale can be added for extra greens.
• Seasonal Variations: Add butternut squash in the autumn or fresh peas in the spring for a seasonal twist.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often make a big batch of this on Sunday evenings before the busy school week. Simply prepare the soup, let it cool, and store it in an airtight container in the fridge. Reheat it when you’re ready to serve – it tastes even better the next day!

How do I know when the soup is done?

The soup is ready when the flavours have melded together and the chickpeas are tender. This usually takes about 15-20 minutes of simmering.

Can I use different vegetables?

Of course! Feel free to add other vegetables like diced carrots, sweet potatoes, or bell peppers. Just add them along with the onion at the beginning of the recipe.

How do I store leftovers properly?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.

Will my children enjoy this?

Most children enjoy the mild curry flavour. However, if your kids are sensitive to spice, start with a very small amount of curry powder and add more to your own bowl. You can also serve it with a dollop of plain yogurt to cool it down.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily adjust the quantities to suit your needs. Just double or halve the ingredients accordingly. If you’re making a very large batch, you may need to simmer it for a bit longer to allow the flavours to fully develop.

What if my soup is too thick?

If the soup is too thick, simply add a little more vegetable stock or water until it reaches your desired consistency.

Serving Suggestions

This chickpea coconut curry soup is delicious on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of warm naan bread or crusty bread for dipping.
• Top with a dollop of natural yogurt or coconut cream and a sprinkle of fresh coriander.
• Add a squeeze of lime juice for extra zing.
• Pair it with a simple green salad for a light and healthy lunch.

I usually serve it with a side of wholemeal pitta bread, warmed in the toaster. It’s quick, easy, and the kids love dipping it in the soup.

So, there you have it! A bowl of sunshine in a bowl. It is simple to make, family-friendly and adaptable. I hope you’ll try it and give it a go in your family’s rotation.

This recipe fits perfectly into busy family life because it’s quick, easy, and packed with nutrients. It’s a great way to get your kids to eat their vegetables without a fuss. Give it a try, and don’t forget to share your honest feedback in the comments below. I love hearing how you’ve adapted the recipe to suit your family’s tastes! Also, feel free to browse other yummy recipes on my site or join our email community at FamiliesRecipes.com for more inspiration. Happy cooking, mums!

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