Tomato Coconut Soup With Spiced Chickpeas Recipe

Name: Tomato Coconut Soup With Spiced Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp peanut or canola oil; 1 lg. diced onion (about 1 cup); 2 tsp garam masala ( 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp cayenne, 1/4 tsp ground turmeric); 1 1/2 tsp grated fresh ginger; 1/2 tsp crushed garlic; 1 can fire roasted diced tomatoes; 1 carton chicken stock; 3 tbsp flour; 1/2 tsp curry powder; 1 can (15 oz) chickpeas; 1 can (13.5 oz) light coconut milk; 1 1/2 tsp kosher salt

Servings: persons

4 tbsp peanut or canola oil
1 lg. diced onion (about 1 cup)
2 tsp garam masala ( 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp cayenne, 1/4 tsp ground turmeric)
1 1/2 tsp grated fresh ginger
1/2 tsp crushed garlic
1 can fire roasted diced tomatoes
1 carton chicken stock
3 tbsp flour
1/2 tsp curry powder
1 can (15 oz) chickpeas
1 can (13.5 oz) light coconut milk
1 1/2 tsp kosher salt

1
Heat 2 tbsp peanut or canola oil in a 5 quart soup pot over medium high heat, add 1 lg diced onion and saute 4 minutes until translucent. Stir in garam masala, ginger, garlic and cook 2 mins stirring constantly until fragrant. Add tomatoes, undrained with their juice and chicken broth and bring to a boil. Reduce heat to medium low, cover and simmer 25 minutes. To make the chickpeas: while soup simmers, place flour, curry powder, in a large food storage bag, shake to blend. Add chickpeas and toss until coated. Heat peanut or canola oil over med high heat. Pour chickpea mix into a sieve and shake off excess coating. Add to skillet and saute 6 to 8 minutes, tossing chickpeas frequently until golden brown and crusty. Drain on paper towels. Puree soup, stir in 1 can light coconut milk and salt and place over medium heat until soup is heated through. Ladle into bowls, spoon chickpea mix over and garnish with sliced scallions and dollop of yogurt.

470

kcal

Calories

Fat

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 4 tbsp peanut or canola oil, 1 lg. diced onion (about 1 cup), 2 tsp garam masala ( 2 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp cayenne, 1/4 tsp ground turmeric), 1 1/2 tsp grated fresh ginger, and more.

Yes, Tomato Coconut Soup With Spiced Chickpeas 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!

Tomato Coconut Soup With Spiced Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions