2 Tbsp coconut oil or avocado oil (or vegetable broth) – (I use coconut oil)
1 cup diced white or yellow onion
2 Tbsp fresh minced ginger
1/4 tsp red pepper flake (add more or less for desired heat)
6 cloves minced garlic
2 – 15oz cans chickpeas, drained
1/2 tsp sea salt
2 tbsp curry powder
1 – 14oz can coconut milk
1 cup vegetable stock
2 tbsp lime juice (I squeeze 1/2 of a fresh lime)
Optional for serving: Lime wedge, fresh cilantro or mint for garnish
- Heat a large pot over medium heat. Once hot, add oil, onion, ginger and red pepper flakes. Saute for 2-3 minutes, stirring frequently. Add garlic and saute 2 minutes or until onion is translucent and fragrant.
- Add chickpeas, salt, and curry powder. Stir to coat. Saute on medium-low heat for 5 minutes to slightly brown the chickpeas and infuse them with more flavor. Stir frequently.
- Stir in coconut milk and vegetable broth. Bring to a simmer over medium heat. Reduce to low and simmer uncovered for 10-15 minutes.
- Near the end of cooking, stir in lime juice. Adjust flavor according to taste – you can add: more curry for more intense flavor, red pepper for heat, maple syrup for sweetness, or lime juice for more acidity.
- Serve hot. Optional, garnish with mint or cilantro and lime wedge.
Leftovers can be stored covered in the refrigerator up to 4 days or in freezer up to 1 month. Reheat on stovetop or microwave until hot.
Rita’s notes: I have also pureed this soup in a blender adding additional vegetable stock as needed to thin and give it a creamy texture. In addition to serving it as a soup, I have also used it pureed and served it over chicken or shrimp on a bed of rice or rice noodles.
Recipe adapted from Minimalist Baker