Description
This Coconut Chickpea Curry Soup is a flavorful and comforting dish that combines hearty chickpeas with creamy coconut milk and a blend of aromatic spices. Perfect for a cozy meal, it features tender vegetables, fragrant curry, and a touch of heat from red chili flakes, all simmered to perfection and finished with fresh cilantro.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon vegetable oil
- 1 small onion, diced (any color)
- 3 garlic cloves, minced
- 1 medium green or red bell pepper, diced
Canned Goods and Broth
- 1 (14.5-ounce) can diced tomatoes (in their juices)
- 1 (15-ounce) can chickpeas, drained (about 1 ½ cups)
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Grains and Spices
- ½ cup cooked brown rice
- 1 ½ teaspoons cumin
- 2 ½ teaspoons curry powder
- Salt and pepper to taste
- Red chili flakes, to taste
Garnish
- Minced cilantro
- Freshly ground black pepper
Instructions
- Heat the oil: In a large pot, heat 1 tablespoon of vegetable oil over medium heat to prepare the base for the soup.
- Sauté the veggies: Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables are tender and aromatic.
- Add tomatoes and spices: Stir in the canned 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 let it simmer gently for about 10 minutes, stirring occasionally to meld the flavors.
- Finish with coconut milk and rice: Pour in the coconut milk and add the cooked brown rice. Cook the soup for another 5 minutes over low heat, stirring occasionally, until everything is heated through and flavors are well combined.
- Season and serve: Adjust seasoning with salt, pepper, and red chili flakes to taste. Garnish with freshly minced cilantro and freshly ground black pepper before serving for a fresh, vibrant finish.
Notes
- You can substitute brown rice with quinoa or white rice as preferred.
- For a spicier kick, increase the amount of red chili flakes.
- This soup can be made gluten-free by confirming all broth and spice blends are gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a smoother texture, partially blend the soup before adding rice and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut chickpea curry soup, vegan curry soup, chickpea coconut milk soup, easy curry recipe, healthy vegan soup
