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The key parts of Coconut Curry Chickpea Soup create a rich, warm dish. Here’s what you need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 2 cups vegetable broth - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1/2 teaspoon turmeric - 1 red bell pepper, chopped - 1 cup spinach, fresh or frozen - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro for garnish Using fresh ingredients can enhance flavor. Fresh garlic and ginger bring a bright taste. Canned ingredients, like chickpeas and coconut milk, help save time. They also give you a great base for your soup. Accurate measurements matter in cooking. They help achieve the right taste and texture. For example, if you add too much curry powder, it may overpower the dish. You might not have every ingredient on hand. Here are some common swaps: - Use vegetable stock instead of broth. - Swap lime juice with lemon juice for a similar tang. - If you don’t have fresh spinach, frozen works well. These easy changes keep your soup delicious and fun to make! {{ingredient_image_1}} To make Coconut Curry Chickpea Soup, you will follow a simple process. First, gather your ingredients and tools. Here’s what you need: - Large pot - Cutting board - Knife - Measuring spoons - Can opener You will start by cooking the base ingredients. Then, you will add the liquids and chickpeas. Finally, season and serve. This soup takes about 25 minutes from start to finish. 1. Sauté the Base Ingredients: In your large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. The onion should look soft and translucent. Next, stir in 2 minced garlic cloves and 1 tablespoon of minced ginger. Cook for 1 more minute. This step makes the flavors pop. 2. Cook the Spices: Now add 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of turmeric to the pot. Stir these spices for about a minute. This toasting step enhances their flavor and aroma. 3. Add Vegetables: Toss in 1 chopped red bell pepper. Cook for 3 to 4 minutes until it softens. This adds sweetness and color to your soup. 4. Combine Liquids: Pour in 2 cups of vegetable broth and 14 oz of coconut milk. Bring the mixture to a simmer. This is where the magic begins! 5. Add Chickpeas and Spinach: Stir in 1 can of drained chickpeas and 1 cup of spinach. Cook for about 10 minutes. The spinach should wilt, and the soup will heat through. 6. Season and Brighten: Season with salt and pepper to taste. Squeeze in the juice from 1 lime for a fresh kick. 7. Let it Rest: Remove the pot from heat and let it sit for a couple of minutes. This helps all the flavors meld together. Serve the soup hot. I like to garnish it with fresh cilantro for a pop of color and flavor. This soup pairs well with: - Steamed rice - Crusty bread - Naan These accompaniments make the meal more filling and enjoyable. Enjoy your Coconut Curry Chickpea Soup! How to adjust spice levels To control the heat, start with less curry powder. As you cook, taste the soup. If you want more spice, add a bit more curry powder or some chili flakes. For a milder flavor, add more coconut milk. This will balance the spices while keeping the creamy texture. Enhancing the flavor balance Add lime juice right before serving. It brightens the flavors and brings a fresh taste. You can also mix in a pinch of sugar if the soup feels too tangy. Fresh cilantro on top adds a nice finish. It not only looks great but also brings a fresh herbal note. Preparing ingredients in advance Chop your onions, garlic, and red bell pepper ahead of time. Store them in the fridge for up to two days. You can also drain and rinse your chickpeas the night before. This way, you speed up your cooking time on soup day. Using a slow cooker or Instant Pot Use a slow cooker for a hands-off approach. Just toss in all the ingredients, set it, and forget it. For a quick method, the Instant Pot works wonders. Cook on high pressure for 10 minutes, and you’ll have a delicious soup in no time! Pro Tips Use Fresh Spices: Fresh spices have a stronger flavor compared to older ones. Consider buying whole spices and grinding them just before use for an extra flavor boost. Adjust the Heat: If you like it spicy, add some chopped chili peppers or a dash of cayenne pepper to the soup. Start with a little and adjust to your taste. Enhance with Garnishes: Fresh herbs like cilantro or basil add not just flavor but also a beautiful presentation. Don't skip the garnish for an inviting look! Make it a Meal: Serve this soup with a side of crusty bread or over cooked rice for a heartier meal. It pairs wonderfully with a side salad too! {{image_2}} You can switch up the chickpeas in this soup. Try using lentils or black beans instead. Both add great flavor and texture. For greens, kale or Swiss chard work well in place of spinach. They bring a nice crunch and taste. If you want more protein, add tofu or tempeh. Cube them and cook along with the onion. You can also toss in some cooked chicken or shrimp for a heartier meal. These options keep the soup filling and enjoyable. This soup is naturally vegan and gluten-free. You can enjoy it without worry. If you want a nut-free option, make sure your vegetable broth is nut-free. The coconut milk gives it a creamy texture, so stick to that. For low-calorie changes, use light coconut milk. You can also skip the oil and sauté the onion in broth instead. This will still give you a nice base without added fats. Enjoy the soup guilt-free! To store leftover coconut curry chickpea soup, let it cool first. Once cooled, transfer it to an airtight container. This helps keep the soup fresh and tasty. Store it in the fridge for up to 3 days. If you want to keep the flavors strong, eat it within 2 days. Freezing is a great way to save extra soup. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top because soup expands when frozen. You can freeze it for up to 3 months. When you're ready to eat, take the soup out and thaw it in the fridge overnight. If you need it fast, you can also thaw it in the microwave. After thawing, heat it on the stove until it's hot. Stir often to make sure it heats evenly. Enjoy your delicious soup again! Can I use frozen chickpeas? Yes, you can use frozen chickpeas. Just remember to thaw them before cooking. This helps them cook evenly. Frozen chickpeas may take a little longer to heat up in the soup. What to do if the soup is too thick or too thin? If your soup is too thick, add more vegetable broth or water. Stir well and let it heat up. If it’s too thin, let it simmer longer. This will help the soup thicken. Health benefits of the ingredients Coconut milk adds healthy fats, while chickpeas are rich in protein and fiber. Spinach offers vitamins and minerals. Together, they create a soup that is both tasty and nutritious. Caloric breakdown and serving size One serving has about 250 calories. This includes protein from chickpeas and healthy fats from coconut milk. The soup is filling, making it a great meal choice. How to make it spicier or creamier To make it spicier, add more curry powder or a pinch of cayenne. For a creamier texture, stir in more coconut milk. This will enhance the soup's richness and flavor. What to do if it becomes bland If your soup tastes bland, add more salt or lime juice. Fresh herbs, like cilantro, also boost flavor. A dash of soy sauce can add depth without overpowering the dish. Coconut Curry Chickpea Soup is simple and tasty. We covered key ingredients, the cooking process, and serving suggestions. I shared tips to enhance flavor and save time. You can try variations for all diets and learn about proper storage. This soup is not just a meal; it's a warm hug on a chilly day. Experiment with flavors and enjoy your creation! Eating well is all about making it fun and easy.

Coconut Curry Chickpea Soup

A hearty and flavorful soup made with chickpeas, coconut milk, and spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 red bell pepper, chopped
  • 1 cup spinach, fresh or frozen
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 lime juice
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
  • Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  • Add the curry powder, ground cumin, and turmeric to the pot, stirring to combine. Cook for another minute to toast the spices.
  • Incorporate the chopped red bell pepper and cook for 3-4 minutes until slightly softened.
  • Pour in the vegetable broth and coconut milk, and bring the mixture to a simmer.
  • Add the drained chickpeas and spinach, cooking for about 10 minutes, until the spinach has wilted and the soup is heated through.
  • Season with salt and pepper to taste, and add the lime juice for brightness.
  • Remove from heat and let it sit for a couple of minutes to meld the flavors.
  • Serve hot, garnished with fresh cilantro on top.

Notes

Serve hot and garnish with fresh cilantro for added flavor.
Keyword chickpeas, coconut, curry, soup, vegan