1-Pot Curried Chickpea Soup

This was so good!! Thank you for the amazing recipe!!!

Loved this! Nice and easy. It was great as is, but I may try adding sweet potatoes and kale, (like your amazing sweet potato and kale curry) as an easier curry over rice dish.
Thanks!

I made this tonight. Quite easy and very good. Next time I make this I’m going to put in a couple of handfuls of fresh spinach. Definitely will be adding this to my ‘make often’ list of recipes.

I appreciate how reliably good your recipes are! I’ve made dozens and have yet to be disappointed. This was no exception! In an effort to offset some of the holiday season indulgence, I added some frozen spinach at the end for a veggie boost. Thank you for creating such healthy, affordable, and easy-to-make recipes!

I made this soup today. I was short of curry powder so I ended up adding garam masala to up the spice level a bit. What a delicious and easy soup. It is a cold wet day here in Heart’s Content and this is a perfect bowl of comfort food. The broth is smooth with a bit of punch and the chick peas almost melt in the mouth.
I will be making this again. Many times. Thank you for this.

Made this soup yesterday, following it exactly and including the broth. It is very tasty, but I kept thinking – potatoes, definitely, and/or other veggies would make this even better than it already is. Thanks for another really good recipe!

II made a few changes: extra ginger & garlic roughly chopped, homemade chicken broth, 1 lime and 2 lemons. I used 2 kinds of curry, Madras Curry & Tandoori Marsala. Spicy but delicious!! Also used the hand blender to make it a smoother soup. The coconut milk smoothed out the heat.
I served it over rice with cilantro…. Yum… Thank You!!

This was delicious! I kept it think and ate it on rice. I brought it for my lunches and was sad when it was gone. Very filling and so much flavour!

A super simple and delicious recipe! I added some pumpkin and omitted the maple syrup.
Served it with basmati rice….
Excellent!

I forgot I made a batch of chickpeas and needed a simple, quick recipe to use them up. This was easy, fast and adaptable! I omitted the maple syrup and added some Bragg’s liquid aminos, tomato paste and Thai lime leaves. Turned out perfect. Thank you!

I love this recipe. I am a casual nurse, so I get called into work without notice frequently. I double this recipe about once a month and freeze it in mason jars to bring to work. I just pop one out of the freezer in the morning and it is thawed when I am ready to have lunch. The flavours are perfect, and the soup is healthy and filling. I do add one minced jalapeño pepper to the onions at the start for a bit more heat. Thanks for a great recipe that I make again and again!

Ohmygoodness this soup is incredible. The layers of spices with the coconut milk plus the tart lime juice all play together like they’re best friends forever! I love that you used ingredients I always have on hand (standard vegan kitchen here) and it came together so quickly. Thank you for posting this recipe. 10/10 will make again.

Very filling and creamy. Delicious (pureed or not) on a bed of steamy basmati rice!

can’t wait to try it smells delicious in my crock pot!

This is a perfect winter soup, recipe is on point… I added 2 medium size grated carrots to this recipe along with a dash of nutmeg. Deeeeelicous!!!

this was sooo fast and simple to make. and very delicious! i served over rice to make a filling work lunch although it is still perfect (probably better) alone as a soup. i threw in some mushrooms, peas, and spinach for variety. i used storebought powdered spices and it is so flavorful so i can only imagine how good it will be as recipe is written

This is the first curry thing I have ever made! So easy, and so fast! I used 1/2 tsp of powdered ginger since I didn’t have fresh, omitted the broth for a thicker consistency, and omitted the red pepper flakes in case my toddler wanted to try some, but otherwise followed the recipe. It is delicious! I just used the McCormick curry powder I had in my pantry, but I am curious now about how this would taste with other curry powders.

I have eaten it over plain steamed broccoli rice, and that was really tasty and filling. I’ve just steamed a sweet potato in the instant pot that I’ll be putting this chickpea curry into, and I have high hopes for that. Thanks so much for the recipe!

This was delicious! So filling and yummy! Although I’m not sure in what world this would take 10 minutes to prepare. I think many people would benefit from a more accurate time estimation for many of your recipes.

This is illegally good. I left the onion out bc hubs is weird about “onions you can see” and it was still amazing. Be sure you love the curry powder you use – I used The Spice House mild curry blend which is on the sweeter side, although I imagine it would be equally great with a spicier blend. This will be in the regular rotation.

Long-time vegetarian here, & this kinda dish is right up my alley! It was speedy to make, tasty, healthy & the whole family loved it! I added a chopped carrot & a chopped sweet potato to bulk it out a little. Thank you for yet again another winning recipe.

This was a decent recipe, and very easy/quick to make, but I probably won’t make it again. I ate it as a soup the first night but didn’t find it filling so I ate it over quinoa with fried tofu for the rest of the week. I would recommend making it as more of a sauce vs. a soup if you have a hefty appetite.

The first time I made it, I skipped the maple syrup, lime juice, and used 3 Tbs curry instead of 2 Tbs, more ginger, 4 very large garlic cloves, more salt, a few squirts of BRAGG amino acid.
The second time, all of the above, but I added a can of corn.
The third time, same as ab for a touch of color.
I just made it again, added diced cooked sweet potatoes, 2 small cooked and diced golden beets, another 1/2 cup of coconut milk, and added added the maple syrup and 3 Tbs of lime juice.
This soup has become my husband’s favorite soup (almost)….

I cook A LOT (I’m pretty good at it most of the time!) for my vegan-leaning family. My husband said this is the best thing I’ve ever made. It’s so easy and so good! No adjustments needed!

I wish I could give this recipe more than 5 stars!! My family and I are absolutely in love. Also, it’s super fast which is another bonus. I just put on a pot of brown rice with it and pair with a kale salad with red cabbage, carrots, olive oil, lemon. It’s the best :))

This was delicious! The flavors melded together quite nicely and it was very satisfying. I served it with a small cucumber salad and the next time I make this, I am going to serve it over rice. Thank you for another fabulous recipe!

Great recipe! I’ve made it a few times now and it’s been a huge success amongst friends and family. I modified it slightly by adding bell pepper.

Easy and flavorful! Cut the recipe in half and was enough for 2 people!

This is so simple and yummy. Made it for the second time and keep enjoying it!

Hi! I was in the process of making this tonight when i realized my grocery delivery did not include 2 can of coconut milk i ordered (due to the pandemic, I’m guessing, it was out of stock). I had the onion, ginger, garlic, chick peas and curry powder simmering when i realized there was no coconut milk.

So i turned it into hummus! Just purred the mix, added some lime juice and maple syrup and it was amazing! Wanted to share in case anyone else is missing that ingredient – it can still work!

This was AWESOME!! I had to alter it because of A) laziness & rushing, and B) due to what ingredients I had on hand. I also tried to keep the saturated fat down by using only one can of lite coconut milk. And because I cooked without oil, and again because I was lazy and in a rush, I put all ingredients into the pot at the same time. The alterations I made: I subbed 1/2 teaspoon of ginger powder, 1/2 teaspoon of garlic powder, and 6 tablespoons of minced dried onion spice. I omitted the maple syrup and the vegetable broth. I added ~3/4 cup of unsweet almond milk, kale, and broccoli. I served it over brown rice. I was pretty worried it would come out terribly wrong! But it was perfect! Thanks so much for a great base recipe. Lots of options to make this varied each time❤️💕 👍🙌🙌👍💕❤️

My FAVORITE recipe so far from this site! I’ve made it several times over the last couple of weeks. I use one can of full-fat coconut milk, one lite coconut milk, and a cup of vegetable broth. I also add in a pinch of cayenne pepper. The broth is incredibly tasty and creamy. Next time I am sick, this will be what I crave. It is just so warming with great spices.

I love all of the recipes I have tried on this site, except this one. I just felt the flavor wasn’t that impressive and I didn’t like the consistency of the curry. Curry is usually bomb, this just didn’t cut it for me. Give the other recipes a try though from this chef!

This is my new favorite soup! I’ve made it twice. This time, I had some potatoes I needed to use up so I chopped ’em up and threw them in there and they worked perfectly! Thanks for this awesome soup. I love every recipe of yours I try.

I made this last night for my parents in law and my 1.5 yr old twins… and everyone LOVED it!
I added curry leaves and halved the coconut milk and vegetable broth so that it was more like a curry rather than a soup.
We had it with a dollop of sour cream, organic brown jasmine rice and garlic nan breads!
Thank you Dana

Great recipe, flavors are perfect! I added cilantro micro greens and it’s delicious.

This recipe was absolutely delicious and ridiculously easy to make. I chose it because I already had most ingredients in my pantry. I omitted the vegetable broth and used 1 full fat and 1 lite can of coconut milk. The consistency was perfect (not thin, not too thick) and I feel like all of the flavors perfectly combined, with juuuust the right amount of heat, too. The best part is that I’m a lazy cook and only spent like… less than 30 minutes on this? Thank you for sharing!

This soup was great — the perfect amount of spice and sweetness. We omitted the maple syrup, and added kale for extra texture. It came together quickly and was so delicious. Next time we’ll add Dana’s vegan Naan recipe!

Just finished a bowl of this. It’s such a quick and creative recipe! I used boxed So Delicious Original Coconut Milk and it was great (and lower in calorie/cost). Definitely bringing this into the rotation.

Made it today, had to modify a little bit cos I didn’t have canned chickpeas (I used dried ones, soaked overnight & cooked in pressure cooker) & only had 1 can of coconut milk. It came out a bit too thin to my taste, but that’s because I used less coconut milk. Otherwise, very tasty; the ratio of spices gives just enough heat. I’ll definitely make it again, this time making sure I have enough coconut milk on hand ;)

This is soooo delicious. I had to make a few substitutions as we are in full lock down here in NZ and I didn’t want to run to the store just for a few things. I subbed in red onion instead of white, and as I discovered I didn’t have a second can of coconut cream I added vegetable broth instead. Even with that change the soup is creamy, rich and filling. Served with fresh seeded toast, it was perfect. I’m worried that what is supposed to be the next three days lunch won’t make it to the fridge as it is soooo good.

Very good and simple recipe. I replaced half of the coconut milk with thick oat-based sour cream because I can’t handle too much coconut! I also omitted the vegetable broth, resulting in a thick stew that we had with rice. Both of my children liked it which doesn’t happen very often :)

I could imagine using this recipe as a base and adding vegetables, beans, tofu or even peanuts, depending on what I have in my kitchen.

Gobbled up by my husband and toddlers! So simple and delicious! All the ingredients were already on hand too… Love trying your recipes, thanks!! ?

This was very simple and delicious to make! I am new to cooking and have been really craving a nice curry to make me feel cozy since under COVID-19 lockdown. This was just as good (if not better) than restaurant curry. I used an extra tablespoon of curry powder to strengthen the flavor and served it with steamed rice. Will be making this at LEAST once a month. Thanks for the recipe!!!

This was delicious! I omitted the maple syrup because coconut milk (even unsweetened) tends to have a slight sweetness to my taste. The recipe came together quickly and easily and tasted wonderful. It did feel like it was lacking depth before I added the lime and some extra salt, so I would say don’t omit the lime! It brings everything together. Also added a dash of cayenne for extra heat.
Loved everything about this. Highly recommend and will be putting this in the weeknight rotation.

I’m in love with this recipe. Is sooo easy and full of flavor! :)

I made this for lunch today and it was delicious! My partner agreed and ate it. I added kale because I didn’t have quite enough chickpease and didn’t want the soup to feel empty. I thought the kale was a good addition.

Absolutely. Freaking. Incredible. Ugh. The flavors come together SO nicely at the end when you add the lime juice and maple syrup. I decided to use less liquid to make it more stew-like, and I’m glad I did. It was a perfect texture. I used about half the amount of veg broth. I served with naan and a side salad and it was such a satisfying meal. Will be making this again, frequently!

I made this last night for my husband and I and it’s absolutely delicious! Such a simple recipe but the lime and slight sweetness from the maple syrup make it! I halved the recipe for us (but not the ginger- lol!) and omitted the broth for a thicker soup. So satisfying and divine topped with some fresh chopped mint! Saving this one!

This was so easy and delicious. Only one problem: it was so good that two of us ate the whole pot!

This was so delicious and easy to make! Thank you for the awesome recipe:)

Dana I used the red curry paste I had frozen and it turned out beautifully, so tasty! I always make extra of your “sauces” and freeze them, and it has been so helpful to have a freezer full of these to snaz up my greens and veggies during this time. Thank you!

This was devine! Added 1/2 tbsp of garam masala because it’s my life. Your date Brownies are to die for….. you are a genius!

You have so many DOABLE recipes. And especially now, when not all groceries are available, so much of what you post is really really doable.
I made this and my 6 yr old said, “it doesn’t look good but it tastes DELICIOUS!” So that is a MAJOR win ??
I cook for my husband and 2 boys, so that equates to about 957 million meals and snacks a day. I have referred back to your recipes on SO MANY occasions recently. Thank you. Thank you for putting out food that looks amazing, tastes insane and can be accomplished with the ingredients most people can actual access in these times.
Thank you. Your recipes make meal planning a feasible option. Thank you. You are helping to save this mamas sanity.
Thank you??????

Made this last night. The flavor is excellent but I’m not a fan of just chickpeas in it. Too much chickpea for me. Again, it’s super tasty and very easy to make, but a chickpea overload in my opinion. If I make this again I’d probably use just one can chickpeas and maybe put a vegetable in there? Carrots or broccoli or even potato?

I served it with the aloo tikka recipe posted in the recipe and they went perfect together!

Make this! It’s delicious! And it’s easy. I was out of fresh ginger, so I subbed 1/2 tsp of ground. I had some kale and yellow bell peppers I needed to use up, so I threw those in as well. I will definitely make this again. Happy tummy! =)

Made this to go with the first loaf of sourdough I made. It was absolutely delicious! Thank you!

I made it yesterday and turned out AMAZING!!! I added just a pinch of ginger because we are not much into it at home and used only one 19oz can of coconut milk with some veggie broth…so so yummy!!! Oh and then I mixed it with some coconut rice for dinner! Thanks again for all the good recipes you keep sharing with us.

This was great! It solved the what to make for dinner dilemma and I thankfully had everything on hand. It seemed better to me to pair it with rice like a curry so I went that route rather than have it as a soup. Thanks for the lovely recipe!

Delish! Though not very aesthetically pleasing on the stove top. I think the fixings will help that. I added fresh frozen spinach at end for some greens.

This soup was AMAZING! Everyone in my family loved it, and I will definitely be making more (probably this week lol)

Made this delicious soup tonight. Served with your coconut curried greens. Big hit with family.
Thank you again for dinner idea!
Trina

This recipe is deceptively similar to Alison Roman’s “The Stew.”