Coconut Chickpea and Curry Soup Recipe

I'm just going to say this to begin...

It feels SOOOOO good to be back at my computer writing recipes for you all.  I feel like we are finally starting to find our groove again after my mother-in-law's fall, and I really appreciate your patience in everything.  With that being said, I can't wait to share with you this delicious recipe for my Coconut Chickpea & Curry Soup.  

A bowl of the coconut chickpea and curry soup with a spoon to the right and the title above.

The spring weather has been all over the place, and recently that has meant cooler temperatures and lots of rain.  Because of this, I've been craving soup.  I know its crazy, but when you taste this recipe you are going to love it.

I can't wait to share it with you so...

Let's Get Started!

Coconut Chickpea & Curry Soup Recipe:
*Prep Time: 10 min  *Cook Time: 45 min *Difficulty:  Easy  *Servings: 4-6

Ingredients:

The ingredients needed to make the coconut chickpea and curry soup recipe.

  •  1 Tbsp Coconut Oil
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 2 Carrots, sliced
  • 1 8 oz. carton of Cremini Mushrooms, quartered
  • 1 lb. Broccoli Florets
  • 1 c Black Rice, uncooked
  • 1 Tbsp Tomato Paste
  • 1/2 tsp Yellow Curry Powder
  • 1 tsp Turmeric
  • 1/2 tsp Cumin
  • 1/2 tsp Ground Ginger
  • Salt and Pepper, to taste
  • 4 c Vegetable Stock
  • 2 c Water
  • 1 15 oz can of Coconut Milk
  • 1 15 oz can of Chickpeas

Some of the best recipes I have come up with were birthed from trying use up ingredients I have left over in my fridge, and this Coconut Chickpea & Curry Soup is no exception.  


A blue pot on the stove, over a flame.

To begin you will need to place a heavy-bottom pot over medium/high heat and add the coconut oil.
Allow the pan to get hot.

The chopped vegetables needed to make the coconut chickpea and curry soup recipe.

While the pan is heating up, prep your vegetables.

Look at all of that colorful goodness!

Carrots and onion sautéing in the pot.

Once the pot is hot and your vegetables are prepped, you can add the carrots and onion.
Let them cook for 2-3 minutes.

Broccoli, mushrooms, and garlic in the pot.

Next add the garlic, mushrooms, and broccoli.
Cook for 2-3 minutes.

\Rice, spices, and tomato paste in the pot.

Now add the rice, tomato paste, curry powder, turmeric, cumin, ground ginger, salt, and pepper.
One of the things I love about this soup is how much flavor these spices bring!
Cook for 1-2 minutes.

Vegetable stock being poured into the pot.

Now you can add the vegetable stock,

Water being poured into the pot.

Water,

Coconut milk being poured into the pot.

and coconut milk.

Bring to a simmer and let cook for 30 minutes.

Chickpeas being added to the pot.

After the 30 minute simmer add the chickpeas and cook 10-15 more minutes.
Taste for seasoning.

The finished bowl of Coconut Chickpea and Curry Soup Recipe.

And there you have it, a stunning and super flavorful Coconut Chickpea and Curry Soup Recipe.  Warm and hearty, full of big flavors, and pack full of delicious vegetables, this soup is perfect for these cool spring temperatures we have been having.  I know you are going to love this one so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~



Coconut Chickpea & Curry Soup Recipe:
*Prep Time: 10 min  *Cook Time: 45 min *Difficulty:  Easy  *Servings: 4-6

PRINTABLE RECIPE

Ingredients:
  •  1 Tbsp Coconut Oil
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 2 Carrots, sliced
  • 1 8 oz. carton of Cremini Mushrooms, quartered
  • 1 lb. Broccoli Florets
  • 1 c Black Rice, uncooked
  • 1 Tbsp Tomato Paste
  • 1/2 tsp Yellow Curry Powder
  • 1 tsp Turmeric
  • 1/2 tsp Cumin
  • 1/2 tsp Ground Ginger
  • Salt and Pepper, to taste
  • 4 c Vegetable Stock
  • 2 c Water
  • 1 15 oz can of Coconut Milk
  • 1 15 oz can of Chickpeas
Directions:
  1. Place a heavy-bottom pot over medium/heat and add the coconut oil. Allow to get hot.  
  2. Chop all of the vegetables and garlic. 
  3. Add the carrots and onion to the hot pot and cook for 2-3 minutes. 
  4. Add the garlic, mushrooms, and broccoli to the pot and cook for 2-3 minutes. 
  5. Add the rice, tomato paste, curry powder, turmeric, cumin, ground ginger, salt, and pepper to the pot and cook for 2-3 minutes. 
  6. Add the vegetable stock and water to the pot.  Bring to a simmer and cook for 30 minutes. 
  7. Add the chickpeas to the pot and cook for 10-15 minutes.  
  8. Taste for seasoning.
  9. Serve and Enjoy!

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