Soups are one of our favorite meals. And curry powder + chickpeas is one of our favorite flavor combinations (exhibits A, B, and C). So it was only a matter of time before the two collided in one dish!
This 1-pot soup is inspired by Alison Roman’s The Stew – which uses common Indian spices like turmeric, ginger, coriander, and mustard – and and is easy to make using ingredients you likely have on hand right now. Consider it your kitchen secret for those “haven’t been to the store in days” kind of dinners!
It starts with sautéing onion, ginger, and red pepper flakes in avocado oil in a large pot (we like to use this Dutch oven). Then garlic is sautéed until fragrant.
Next come the chickpeas for substance (plus protein, carbs, and fiber!) and the salt and curry powder for flavor.
Once the chickpeas have been sautéed until gently browned, coconut milk is added for creaminess and vegetable broth for a more soupy consistency.
If you prefer more of a stew, simply leave out the broth!
Then simmer for 10-15 minutes to allow the mixture to cook down slightly and so the flavors can infuse.
Near the end, maple syrup and lime juice are added to balance out the flavors.
We hope you LOVE this soup! It’s:
& So creamy!
It’s perfect for quick weeknight meals, meal prep (it reheats beautifully), or when your fridge is running low on ingredients.
Serve on its own or with steamed greens, or for pairing ideas, consider our Quick Crispy Cauliflower, Aloo Tikki (Indian Potato Cakes with Green Chutney), or Coconut Curried Greens.
More Chickpea Soup Recipes
- 1-Pot Chickpea Tomato Peanut Stew (West African-inspired)
- Romesco Soup with Smashed Chickpeas
- Curried Beet Soup with Tandoori Chickpeas
- Turmeric Chickpea Curry from Chickpea Plant Life!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Pot Curried Chickpea 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
- 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.
*Adapted from the talented Alison Roman.