1-Pot Curried Chickpea Soup
1-Pot Curried Chickpea Soup
Ingredients
SOUP
- 2 Tbsp coconut oil
- 1 cup brown onion diced
- 2 Tbsp fresh ginger crushed
- ¼ tsp chili flakes
- 4 cloves garlic crushed
- 800 g chickpeas drained
- ½ tsp salt
- 2 Tbsp curry powder
- 800 ml light coconut milk
- 1 cup vegetable stock
- 1 tsp maple syrup
- 1 Tbsp lime juice
Instructions
- Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and chili flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant.2 Tbsp coconut oil, 1 cup brown onion, 2 Tbsp fresh ginger, 1/4 tsp chili flakes, 4 cloves garlic
- 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.800 g chickpeas, ½ tsp salt, 2 Tbsp curry powder
- 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.800 ml light coconut milk, 1 cup vegetable stock
- 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.1 tsp maple syrup, 1 Tbsp lime juice
- 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.
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