1-Pot Curried Chickpea Soup

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Holding the sides of a pot of Creamy Curried Chickpea Soup topped with fresh mint

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!

Ginger, garlic, chickpeas, onion, and spices for making Creamy Curried Chickpea Soup

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.

Wooden spoon resting in a pot of Curried Chickpea Soup

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.

Pouring a can of coconut milk into a pot of Curried Chickpea Soup

Near the end, maple syrup and lime juice are added to balance out the flavors.

For garnish, we like to top with freshly chopped mint or cilantro, coconut milk or yogurt, additional lime, and crispy chickpeas.

Dutch oven and bowl filled with vegan Curried Chickpea Soup

We hope you LOVE this soup! It’s:

Savory
Gingery
Comforting
Rich
Curried
& 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

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!

Holding the side of a bowl and a spoon in a bowl of Curried Chickpea Soup

1-Pot Curried Chickpea Soup

An incredibly creamy 1-pot stew with curried chickpeas, ginger, coconut milk, and lime. A delicious plant-based meal that comes together fast!
Author Minimalist Baker
Print
Bowl of Curried Chickpea Soup topped with crispy chickpeas, coconut milk, and cilantro
4.87 from 37 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (Servings)
Course Entree
Cuisine Gluten-Free, Grain-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

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

FOR SERVING optional

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with coconut oil and the lesser amounts of maple syrup and lime juice, and without optional ingredients.
*Adapted from the talented Alison Roman

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 426 Carbohydrates: 45.6 g Protein: 11.4 g Fat: 23.8 g Saturated Fat: 16 g Polyunsaturated Fat: 1.56 g Monounsaturated Fat: 1.57 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 716 mg Potassium: 397 mg Fiber: 10.8 g Sugar: 11.2 g Vitamin A: 691 IU Vitamin C: 9.63 mg Calcium: 111.68 mg Iron: 3.43 mg

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  1. Jessica says

    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 :))

  2. Z says

    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!

  3. Leo says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Britta. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Angela G says

    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!

  5. Rachel Goldfarb says

    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❤️💕 👍🙌🙌👍💕❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Rachel! Thank you so much for the lovely review!

  6. Lauren says

    How would you use homemade coconut milk to make this recipe? What would the coconut-to-water ratio be to replicate the lite coconut milk, and what would the cup measurement be? Please get back to be soon, I’m making this for dinner :)

  7. Olivia says

    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.

  8. Jules says

    Looks great! Do you think I can use raw sprouted chickpeas instead of canned ones? I’d sprout them for 2-3 days.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jules, we haven’t tried it! You may need to still cook them first. Let us know if you try it!

  9. Leo says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leo, so sorry to hear that was your experience! It should be quite flavorful from the curry powder. We recommend our DIY curry powder for best results! Better luck with the next one!

  10. Sarah Downs says

    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.

  11. Fiona says

    Wow, this looks delicious! I have a questions, I don’t have curry powder can I use cumin powder instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fiona, it won’t be the same, but it might still taste okay. We’d recommend this recipe for making your own curry powder!

  12. Bridie says

    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

  13. Bianca says

    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!

  14. Rita says

    Hi there, This sounds amazing! I was wondering…I don’t love the texture of chick peas (weird, I know!) so, if I were to use an immersion blender to make a gravy and then maybe add more broth to make it thinner, do you think this would turn out okay?? Love your website! Thanks!

  15. Allison says

    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!

  16. Steph says

    Wow this looks so familiar to Alison Roman’s Spiced Chickpea Stew that went viral last year! I’m intrigued to try it with curry powder instead of turmeric and chilli :)

  17. Colleen Leahy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Colleen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Dana says

    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 ;)

  19. nzanabels says

    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.

  20. Riikka says

    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.

  21. Lana says

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

  22. Yasmeen says

    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!!!

  23. Steph says

    Oops! I bought two cans full fat coconut milk, would that work? Or should I use 1/2 water 1/2 coconut milk instead? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, we would suggest maybe 1 1/2 cans full fat coconut milk + 1/2 can worth of water. Hope that helps!

  24. Hali says

    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.

  25. Marissa says

    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.

  26. Sarah Mowery says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I’d sauté the onion, ginger, and garlic first before adding all of the other ingredients and cooking on low. Let us know how it goes!

  27. Lauren says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha thanks for sharing, Ellen! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  28. Susan says

    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!

  29. tara mitchell says

    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!

  30. Meredith says

    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??????

  31. Linsey says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh totally! In the event that it’s too heavy, I’d recommend subbing the second can for some diced bell pepper, carrot, or even sweet potato or greens!

  32. Shay says

    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! =)

  33. Marta says

    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.

  34. Nicole says

    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!

  35. Sari Bushman says

    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.

  36. Jenna says

    If I don’t have lime juice, would it still turn out ok? I have everything else. Not sure if there are any subs for lime juice…

  37. Susan says

    I made extra of red curry paste from one of your recipes and froze it, do you think that would work in the soup instead of curry powder?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It would give it more of a Thai vibe / taste, but yes I think it would work! Let us know how it goes!

  38. Melissa says

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

  39. Liisa says

    This looks really yummy! I have all the ingredients except fresh ginger. Is it possible to sub in dried? And how much would you recommend? Thanks!

  40. Trina says

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

  41. Kathryn says

    Hi, I would like to make this recipe but don’t want so many left-overs. Would it be safe to halve this recipe or should I just follow it as-is and freeze half?

  42. Maria says

    Hi Dana! This looks amazing but I’m out of canned coconut milk. Can I sub it for the Coconut Silk boxed kind?

  43. Jenny says

    Would this taste good with any other milk? I’m just not a huge fan of the taste of coconut milk in soup.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      What about oat or rice milk? The main ones I wouldn’t recommend would be soy and almond. Cashew could also be nice!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Kayla! Yes, we give full credit to Alison in the post and in the recipe notes as we adapted it from her original recipe.

    • Amanda says

      I agree. I know you credit Alison, but when I saw this I was really surprised. It seems disingenuous to “recreate” a famous recipe currently garnering more attention than usual because we’re all cooking from pantry staples while quarantined at home during a global health crisis. And with negligible substitutions. I’ve long loved your blog and creative recipes, but this is disappointing.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Amanda, I work very far in advance and made this recipe in January before the quarantine began. But I do appreciate the feedback. I loved Alison’s recipe but wanted to lighten it up a bit and add my own spin.

  44. Joanie says

    If I don’t have fresh ginger can I substitute with ginger powder? If so, how much should I use? This sounds delicious and I have everything else. Thanks