Chickpea Coconut Curry Soup

This Chickpea Coconut Curry Soup is made with canned chickpeas, Roma tomatoes, coconut milk, chicken broth, onion, garlic, ginger, cilantro,  jalapeno, red curry paste and turmeric. It’s super quick and easy to make, and this curry chickpea soup has a really amazing combination of flavors!

The broth of this chickpea soup is richly flavored with coconut, curry, ginger, garlic, curry and a wee bit of jalapeno.

Our chickpea curry soup is my riff on the soup that used to be served at a restaurant that closed years ago near my home. I loved their soup so much that I had to recreate a version of my own.

Chickpea Curry Soup Recipe

This chickpea curry soup is really all about the broth. 

• Oil. We use coconut oil to saute our aromatics in, but you can use olive oil if you like.
• Aromatics. We use a mix of onion, garlic, and fresh ginger root for this soups.
• Seasoning. A combination of ground cumin, turmeric, curry and curry paste and jalapeno gives this soup an amazing flavor.
• Cilantro. A little fresh cilantro adds a lot of flavor to the mix.
• Tomatoes. We add chopped Roma tomatoes to this soup.
• Canned chickpeas. We use canned chickpeas, but you could use fresh cooked chickpeas if you have a batch already made. This adds plant protein to the soup, but you could use chopped chicken if you like.
• Coconut milk. Coconut milk adds a silky richness to the broth.  We use full fat.
• Chicken broth. We use chicken broth but you could use vegetable broth if you prefer.
• Lime juice. Serve with fresh lime wedges to squeeze a little juice into each bowl of soup if you like.

Find printable recipe with the measurements below.

Variations

• Use cannellini beans instead of chickpeas.
• Swap out the chickpeas and add chopped rotisserie chicken or add chicken with the chickpeas.
• Use vegetable broth instead of chicken broth.

How To Make Curry Chickpea Soup

This chickpea curry soup comes together in about 25 minutes start-to-finish.

1. Add the oil to a stockpot over medium high heat.
2. Sprinkle in the cumin and turmeric and let sizzle for a minute until fragrant.
3. Add the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden.
4. Stir in the garlic, ginger, cilantro and curry paste and cook for another minute.
5. Add the tomatoes, chickpeas, coconut milk and broth.
6. Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn tender.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, the soup should last up to 5 days.

Serving Suggestions

This soup is a great starter to serve with chicken shawarma and with our popular homemade pita chips. It’s also a great soup to serve with a salad to make a light meal. Here are some of our favorite salads to serve it with.

• Grilled Chicken Salad
• Greek Quinoa Salad
• Greek Cucumber Salad
• Lemon Kale Salad
• Mediterranean Quinoa Salad
• Everyday Mediterranean Salad
• Romaine Salad
• Best Quinoa Salad

Looking For More Soup Recipes To Make?

• Mexican Lentil Soup
• Mexican Chicken Rice Soup
• Immune Boosting Chicken Soup
• Coconut Curry Broccoli Soup
• Minestrone Soup Recipe
• Curried Roasted Cauliflower Soup
• Turmeric Cauliflower Chowder

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Yield: 4 servings

Chickpea Coconut Curry Soup

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

This Chickpea Coconut Curry Soup is made with chickpeas, Roma tomatoes, coconut milk, chicken broth, onion, garlic, ginger, cilantro,  jalapeno, red curry paste and turmeric. It's super quick and easy to make and this curry chickpea soup has an amazing combination of flavors!

Ingredients

• 3 tablespoons coconut oil or extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 small onion, finely chopped
• 1 teaspoon jalapeño, finely minced
• 1 heaping tablespoon fresh ginger root (1-inch piece), peeled and finely minced
• 1 garlic clove, finely minced
• 3 tablespoons fresh cilantro, chopped
• 1 tablespoon red curry paste (add more for taste if desired)
• 3 Roma tomatoes, seeded and finely chopped
• 1 14-ounce can chickpeas, rinsed and drained
• 1 14-ounce can organic coconut milk (regular)
• 4 cups low sodium chicken broth
• Fresh limes

Instructions

1. Add the oil to a stockpot over medium high heat.
2. Sprinkle in the cumin, curry powder and turmeric and let sizzle for a minute until fragrant.
3. Add the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden.
4. Stir in the garlic, ginger, cilantro and curry paste and cook for another minute.
5. Add the chopped tomatoes, chickpeas, coconut milk and broth.
6. Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn tender.
7. Ladle into bowls and serve with lime wedges to squeeze a little juice into each bowl of soup if you like.

Notes

Variations

• Use cannellini beans instead of chickpeas.
• Swap out the chickpeas and add chopped rotisserie chicken.
• Use vegetable broth instead of chicken broth.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 525Total Fat: 39gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 422mgCarbohydrates: 36gFiber: 8gSugar: 7gProtein: 15g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.