Curried Chickpea Soup Recipe

Name: Curried Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons minced ginger; 2 jalapeno peppers, one with seeds (if you like the heat); 1 sweet red pepper, stem and core removed; 6 ripe roma tomatoes, core removed; 2 tablespoons vegetable oil; 1 cooking onion, finely diced; 10 garlic cloves, minced; 3 bay leaves; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon garam masala; 1/4 teaspoon cracked black pepper; 1/8 teaspoon turmeric; 6 cups vegetable stock; 3 cups canned chick-peas, rinsed and drained; 1/4 cup mango chutney (I use the mild); 1 (14 ounce) can unsweetened coconut milk, stirred to mix pulp evenly; salt and pepper; 1/2 bunch cilantro, chopped (I'm not fond of the taste of fresh cilantro, so I don't use this step)

Servings: persons

3 tablespoons minced ginger
2 jalapeno peppers, one with seeds (if you like the heat)
1 sweet red pepper, stem and core removed
6 ripe roma tomatoes, core removed
2 tablespoons vegetable oil
1 cooking onion, finely diced
10 garlic cloves, minced
3 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1/4 teaspoon cracked black pepper
1/8 teaspoon turmeric
6 cups vegetable stock
3 cups canned chick-peas, rinsed and drained
1/4 cup mango chutney (I use the mild)
1 (14 ounce) can unsweetened coconut milk, stirred to mix pulp evenly
salt and pepper
1/2 bunch cilantro, chopped (I'm not fond of the taste of fresh cilantro, so I don't use this step)

1
Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside.
2
Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.
3
Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired.
4
I use a hand blender after mashing the chickpeas as we prefer a smoother texture.

711

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 3 tablespoons minced ginger, 2 jalapeno peppers, one with seeds (if you like the heat), 1 sweet red pepper, stem and core removed, 6 ripe roma tomatoes, core removed, and more.

Yes, 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.

That's it — enjoy your meal!

Curried Chickpea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions