1 Pot Curried Chickpea Soup

Posted on Posted in Healthy Recipes, Recipes


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


  1. 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.
  2. 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.
  3. Stir in coconut milk and vegetable broth. Bring to a simmer over medium heat. Reduce to low and simmer uncovered for 10-15 minutes.
  4. 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.
  5. 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

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