Description
A simple, satisfying soup with warm spices and hearty chickpeas.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft.
- Add garlic, ginger, curry powder, cumin, turmeric, and cayenne. Cook for 1 minute.
- Add chickpeas, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir in coconut milk and season with salt and pepper.
- Cook for 5 more minutes.
- Garnish with fresh cilantro before serving.
Notes
- For a thicker soup, blend half the soup before adding coconut milk.
- Add spinach or kale in the last 5 minutes for extra greens.
- This soup tastes better the next day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg