Chickpea Curry Soup Recipe
Quick chickpea curry soup recipe This easy amazing coconut curry soup uses simple tech for a fast flavorful meal Enjoy the best curry today
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Cuisine: Indian
Ingredients
Scale
- 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
- 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)
Instructions
- 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.
- Add the minced garlic and grated ginger to the saucepan and cook for another minute, until fragrant.
- Stir in the ground cumin, ground coriander, turmeric powder, and curry powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Pour in the coconut milk, add the drained and rinsed chickpeas, vegetable stock, and tomato puree. Stir well to combine everything.
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes.
- Remove the soup from the heat and stir in the lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander.
Notes
Warm up with this easy Chickpea Coconut Curry Soup! A quick, budget-friendly recipe perfect for busy families. Child-approved and packed with flavour.