Chickpea Curry Soup ~
Protein-packed chickpeas (garbanzo beans) and warm spices in a comforting soup made with simple ingredients and ready in 20 minutes.
Serve with naan bread for dipping and a simple green salad for a complete meal.
Simple Chickpea Curry Soup
This golden chickpea soup is a no-fuss meal that brings bold, comforting flavors with minimal effort. Perfect for cozy days when you want something hearty without a lot of prep.
A snowstorm swept through our area this week, leaving behind a blanket of six inches of snow. While it was perfect for building snowmen and sledding, it made the idea of venturing out for groceries less appealing. My teenager spent hours outside, sledding and soaking up the winter fun, and by the time she came back inside, this big bowl of soup was exactly what she needed to warm up.
What makes this recipe a lifesaver is its simplicity and reliance on pantry staples. Most of the ingredients are ones we always have on hand—chickpeas, spices, and broth. Onions are a constant on the counter, and I keep fresh ginger in the freezer, ready to be grated as needed.
It’s the kind of dish that feels like a hug in a bowl, made with what you’ve got, and perfect for those moments when you need something both nourishing and easy to pull together.
Ingredients for Chickpea Curry Soup
You will need the following:
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 1/2 cup yellow onion, chopped
- 1 tablespoon sweet curry powder
- 2 teaspoons ground turmeric
- ½ teaspoon ground black pepper
- 4 (15 oz each) canned chickpeas, drained and rinsed
- 8 cups chicken-style broth
- 6 ounces full-fat coconut milk
- 2 tablespoons cilantro, de-stemmed and chopped
Ingredient Notes
- Olive Oil: Coconut oil or butter can also be used.
- Fresh Ginger: Fresh is best, but you can also substitute 1/4 teaspoon ground ginger, if needed.
- Yellow Onion: Essential for depth, the onion provides a slight sweetness and balances the savory elements of the soup.
- Sweet Curry Powder: Different from regular curry powder, sweet curry adds a mellow, nuanced flavor. It’s not as intense but still rich, making it ideal for those who enjoy a milder curry experience. If you choose to use regular curry powder, you may want to mellow its bite a bit by adding a teaspoon or two of maple syrup to the soup.
- Ground Turmeric: Adds a layer of earthy flavor and vibrant yellow color.
- Ground Black Pepper: A subtle layer of heat that can easily be adjusted to suit your taste.
- Chickpeas: Also known as garbanzo beans, chickpeas are the star of the dish. They provide the plant-based protein and hearty texture that makes the soup so filling and comforting.
- Chicken-style broth: I use a plant-based alternative to chicken broth. Vegetable broth can also be used but may require additional seasoning.
- Coconut Milk: Full-fat coconut milk brings a subtle creaminess and slight sweetness, balancing the bold spices.
- Cilantro: Fresh cilantro adds a pretty pop of color and herbaceous flavor to finish the dish.
How to Make Chickpea Curry Soup
STEP ONE: Cook the Aromatics. Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add the onions and cook, stirring frequently, for about 3 minutes, until softened. Add the ginger and continue to cook for an additional 30 seconds.
STEP TWO: Add Spices. Stir in the sweet curry powder, turmeric, and black pepper. Cook for 1 minute, allowing the spices to toast slightly, which enhances their flavor and infuses the oil.
STEP THREE: Add Broth and Chickpeas. Pour in the chicken-style broth and add the chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer gently for 10 minutes, allowing the chickpeas to absorb the flavors of the broth and spices.
STEP FOUR: Finish with Coconut Milk. Stir in the coconut milk, adding a creamy richness to the soup. Taste and adjust the seasoning as needed, for a balanced flavor.
STEP FIVE: Serve. Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve it warm.
Creamier Soup Option:
For a thicker texture, blend half or all of the soup in a stand blender, or (recommended) use an immersion blender to blend directly in the pot until the soup reaches your desired consistency.
FAQ
- Can this be made without coconut milk? Yes, it’s perfectly fine to omit the coconut milk. The soup will still be delicious, just slightly less creamy.
- Can I add extra vegetables? Absolutely! Spinach, kale, or diced carrots all make great additions. Add them in Step 2 to cook along with the onion.
- Is this soup spicy? No, it has a mild, warm flavor from the curry powder and turmeric but is not overly spicy from a heat perspective. If you are looking for more heat, you can easily add red pepper flakes, or a few dashes of cayenne pepper sauce to kick it up.
- Can I freeze this soup? Yes, this soup freezes well. Let it cool completely, then transfer to a freezer-safe container and store in the freezer. To reheat, thaw in the refrigerator overnight and warm on the stovetop.
Storage
- For meal prep or leftovers, let the soup cool to room temperature, then transfer it to an airtight container and store in the refrigerator. Reheat on the stovetop or in the microwave until warmed through, stirring occasionally to ensure even heating.
More Soup Recipes You’ll Love!
- Moroccan Lentil Soup
- White Bean Soup with Kale and Sweet Potatoes
- Chickpea and Collard Greens Soup
- Coconut Curry Ramen
- Mulligatawny Soup
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Chickpea Curry Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger minced
- 1/2 cup yellow onion chopped
- 1 tablespoon sweet curry powder
- 2 teaspoons ground turmeric
- ½ teaspoon ground black pepper
- 4 15 oz each canned chickpeas, drained and rinsed
- 8 cups chicken-style broth
- 6 ounces full-fat coconut milk
- 2 tablespoons cilantro de-stemmed and chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add the onions and cook, stirring frequently, for about 3 minutes, until softened. Add the ginger and continue to cook for an additional 30 seconds.
- Stir in the sweet curry powder, turmeric, and black pepper. Cook for 1 minute, allowing the spices to toast slightly, which enhances their flavor and infuses the oil.
- Pour in the chicken-style broth and add the chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer gently for 10 minutes, allowing the chickpeas to absorb the flavors of the broth and spices.
- Stir in the coconut milk, adding a creamy richness to the soup. Taste and adjust the seasoning as needed, for a balanced flavor.
- Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve warm.
Creamier Soup Option:
- For a thicker texture, blend half or all of the soup in a stand blender, or (recommended) use an immersion blender to blend directly in the pot until the soup reaches your desired consistency.
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