Dinner

Coconut Chickpea Curry Soup Recipe

ByCharlotte Montgomery November 24, 2025November 24, 2025

Introduction

This Coconut Chickpea Curry Soup is a comforting, flavorful dish that combines creamy coconut milk with hearty chickpeas and warming spices. Perfect for a cozy weeknight meal, it’s both nourishing and easy to prepare.

A close-up view of a creamy stew served in a white bowl, placed on a white marbled surface. The dish has a golden-yellow broth layer filling the bowl, with a mix of chickpeas, soft diced onions, and tender red bell pepper pieces scattered evenly on top. Small white grains, likely barley, dot the stew throughout. Bright green chopped herbs are sprinkled on the surface, adding a fresh touch. Some herbs and red pepper flakes are also scattered on the white marbled surface around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon of vegetable oil
1 small onion (any color), diced
3 garlic cloves, minced
1 medium green or red bell pepper, diced
1 (14.5-ounce) can diced tomatoes (in their juices)
1 (15-ounce) can of chickpeas, drained (about 1 ½ cups)
4 cups of vegetable broth
1 ½ teaspoons of cumin
2 ½ teaspoons of curry powder
1 (13.5-ounce) can of coconut milk
½ cup cooked brown rice
Salt and pepper, to taste
Red chili flakes, optional
Minced cilantro, for garnish
Freshly ground pepper, for seasoning

Instructions

Step 1: In a large pot, heat the vegetable oil over medium heat.
Step 2: Add the diced onion, minced garlic, and diced bell pepper. Cook for about five minutes, stirring occasionally, until the vegetables are tender.
Step 3: Stir in the diced tomatoes with their juices, drained chickpeas, vegetable broth, cumin, and curry powder. Bring the mixture to a boil, then reduce heat to low and simmer gently for about 10 minutes, stirring occasionally.
Step 4: Add the coconut milk and cooked brown rice to the pot. Continue cooking for about 5 minutes, stirring occasionally, until heated through.
Step 5: Season with salt, pepper, and red chili flakes to taste. Serve garnished with minced cilantro and freshly ground pepper.

Tips & Variations

For extra protein, stir in cooked lentils or tofu cubes before serving.
If you prefer a thicker soup, puree a portion of the soup and then mix it back in.
Adjust the curry powder to your spice preference or try adding a pinch of turmeric for a deeper color.
Use jasmine rice instead of brown rice for a softer texture.
Add a squeeze of fresh lime juice at the end for a bright, tangy finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens upon standing, add a splash of vegetable broth or water when reheating to loosen it up.

How to Serve

A close-up of a bowl filled with a thick stew consisting of chickpeas, diced red bell peppers, onions, and some grains, all covered in a creamy yellow curry sauce. The chickpeas are round and light brown, scattered evenly across the top. The diced red bell peppers add bright red color while the cooked onions are pale yellow and slightly translucent. Chopped green herbs are sprinkled generously over the dish, adding freshness and contrast. The stew is served in a white bowl placed on a white marbled surface with some scattered herbs and red pepper flakes nearby, creating a fresh and inviting presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk or fresh?

Canned coconut milk works best for this recipe because it provides a rich, creamy texture. Fresh coconut milk can be used if available but may result in a thinner consistency.

Is this soup suitable for meal prep?

Yes, this soup is excellent for meal prep. It stores well and flavors often deepen after a day. Just keep the rice separate if you prefer it firmer, and add it when reheating.