Chickpea Curry Soup Recipe

This Curried Chickpea Soup is cozy, creamy, and packed with warming spices. Made from pantry staples, it's perfect for an easy weeknight meal when you need something satisfying and flavorful-no last-minute grocery runs required. The combination of chickpeas, coconut milk, and curry powder creates a rich, savory flavor with just the right amount of heat.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Indian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 580 kcal per serving

Ingredients

1 - onion red or yellow
2 tablespoons - fresh ginger
2 cloves - garlic
2 tablespoons - curry powder
1 tsp - kosher salt
½ tsp - red pepper flakes
1 - whole dried Thai chili
1 can - canned chickpeas
1 cup - chicken stock
1 can - crushed tomatoes
1 can - coconut milk
1 cup - raw cashews
1 tbsp - olive oil
Fresh squeezed lime juice
fresh cilantro

Instructions

In a large soup pot, heat 1 tablespoon olive oil over medium heat. Sauté 1 diced onion, 2 tablespoons grated ginger, and 2 cloves crushed garlic for about 10 minutes until softened.
Stir in 2 tablespoons curry powder, 1 teaspoon kosher salt, and 1 can (15.5 oz) chickpeas. Stir well and cook for 2 minutes, mashing some chickpeas with a potato masher for texture.
Add ½ teaspoon red pepper flakes, 1 dried Thai chili, 1 cup chicken stock, and 1 can (28 oz) crushed tomatoes. Stir, bring to a medium-high heat, and boil. Reduce heat to low and let simmer for 10 minutes.
Pour in 1 can (15.5 oz) coconut milk, stir, and let the soup simmer for at least 20 minutes, longer if possible.
Meanwhile, roast 1 cup cashews in a 350°F oven for 10-15 minutes, stirring occasionally, until golden brown.
Serve the soup warm, garnished with roasted cashews, fresh cilantro, and a drizzle of lime juice.

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