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–+ servings

1-Pot Curried Chickpea Soup

An incredibly creamy 1-pot stew with curried chickpeas, ginger, coconut milk, and lime. A delicious plant-based meal that comes together fast!
Author Minimalist Baker
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Bowl of Curried Chickpea Soup topped with crispy chickpeas, coconut milk, and cilantro
4.84 from 66 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (Servings)
Course Entrée
Cuisine Gluten-Free, Grain-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

SOUP

  • 2 Tbsp coconut oil or avocado oil (or ghee if not vegan)
  • 1 cup diced white or yellow onion
  • 2 Tbsp fresh minced ginger
  • 1/4 tsp red pepper flake (omit for less heat)
  • 4 cloves garlic, minced
  • 2 (15-oz) cans chickpeas, drained
  • 1/2 tsp sea salt, plus more to taste
  • 2 Tbsp curry powder (or store-bought)
  • 2 (14-oz) cans light coconut milk, plus more for serving
  • 1 cup vegetable broth (omit for thicker more stew-like texture)
  • 1-2 tsp maple syrup
  • 1-2 Tbsp lime juice

FOR SERVING optional

US Customary - Metric

Instructions

  • Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and red pepper flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant.
  • Add chickpeas, salt, and curry powder and stir to coat. Sauté on medium-low heat for 5 minutes to slightly brown the chickpeas and infuse them with more flavor. Stir frequently.
  • Add coconut milk and vegetable broth (omit for thicker, more stew-like texture) and stir. Bring back to a simmer over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes.
  • Near the end of cooking, add the maple syrup and lime juice and stir. Then taste and adjust flavor as needed, adding more salt to taste, maple syrup for sweetness, curry powder for more intense curry flavor, red pepper for heat, or lime juice for acidity.
  • Serve hot. Optional: Garnish with mint or cilantro, coconut milk or yogurt, more lime juice, and/or crispy chickpeas. Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop or microwave until hot. If too thick, thin with light coconut milk or water.

Video

Notes

*Nutrition information is a rough estimate calculated with coconut oil and the lesser amounts of maple syrup and lime juice, and without optional ingredients.
*Adapted from the talented Alison Roman. 

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 426 Carbohydrates: 45.6 g Protein: 11.4 g Fat: 23.8 g Saturated Fat: 16 g Polyunsaturated Fat: 1.56 g Monounsaturated Fat: 1.57 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 716 mg Potassium: 397 mg Fiber: 10.8 g Sugar: 11.2 g Vitamin A: 691 IU Vitamin C: 9.63 mg Calcium: 111.68 mg Iron: 3.43 mg