Coconut Curried Chickpea Soup Recipe

Name: Coconut Curried Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (25 mL) olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tbsp (15 mL) curry powder; 1 lb (500 g) small red-skinned potatoes, cut into 1/2-inch (1 cm) dice; 4 cups (1 L) vegetable stock; 1 cup (250 mL) unsweetened coconut milk; 1/2 tsp (2 mL) salt; 2 cans (each 14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed; 1 zucchini, cut into 1/2-inch (1 cm) dice; 1 tbsp (15 mL) packed light brown sugar; 1 tbsp (15 mL) freshly squeezed lime juice; 2 cups (500 mL) packed baby spinach (about 3 oz/90 g); Salt and freshly ground black pepper; Toasted sweetened shredded coconut (see Notes)

Servings: persons

2 tbsp (25 mL) olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) curry powder
1 lb (500 g) small red-skinned potatoes, cut into 1/2-inch (1 cm) dice
4 cups (1 L) vegetable stock
1 cup (250 mL) unsweetened coconut milk
1/2 tsp (2 mL) salt
2 cans (each 14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
1 zucchini, cut into 1/2-inch (1 cm) dice
1 tbsp (15 mL) packed light brown sugar
1 tbsp (15 mL) freshly squeezed lime juice
2 cups (500 mL) packed baby spinach (about 3 oz/90 g)
Salt and freshly ground black pepper
Toasted sweetened shredded coconut (see Notes)

1
In a large pot, heat oil over medium heat.
2
Add onion and saute until softened, about 6 minutes.
3
Add garlic and saute for 1 minute.
4
Add curry powder and saute for 10 seconds.
5
Add potatoes and stir to coat.
6
Add stock and coconut milk; cook for 10 minutes.
7
Add chickpeas and zucchini; cook for 10 minutes, or until potatoes and zucchini are tender.
8
Stir in brown sugar and lime juice.
9
Add spinach and stir until wilted.
10
Season with salt and pepper to taste.
11
Ladle into heated bowls and garnish with coconut.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp (25 mL) olive oil, 1 onion, finely chopped, 2 cloves garlic, minced, 1 tbsp (15 mL) curry powder, and more.

Yes, Coconut Curried Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curried Chickpea Soup

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