Elevate your weeknight dinner with this quick and easy Thai-inspired Chickpea Curry Soup. A smooth, velvety red curry and coconut broth compliments the crisped chickpeas perfectly!

Chickpea Curry Soup

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How to Make Chickpea Curry Soup

Chickpea Curry Soup
Chickpea Curry Soup
Chickpea Curry Soup
Chickpea Curry Soup

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Chickpea Curry Soup

Kitchen Tools Required

  • cutting board and knife
  • can opener
  • 4-qt saucepan
  • stirring spoon
  • ladle
Chickpea Curry Soup

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Chickpea Curry Soup

Chickpea Curry Soup


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  • Total Time: 0 hours
  • Yield: 46 servings 1x

Description

Elevate your weeknight dinner with this quick and easy Thai-inspired Chickpea Curry Soup. A smooth, velvety red curry and coconut broth compliments the crisped chickpeas perfectly!


Ingredients

Units Scale
  • 1/4 cup avocado oil or olive oil
  • 1 large yellow onion, sliced thin
  • 3 large garlic cloves, minced
  • 1-inch piece fresh ginger, finely chopped or grated
  • 3 tbsp red curry paste (substitute with tomato paste for a less spicy option)
  • 2 (15oz) cans chickpeas, drained & rinsed
  • 1 tsp turmeric
  • 1/4 tsp salt + 1/8 tsp black pepper
  • 2 (15oz) cans full-fat coconut milk
  • 3 tbsp natural peanut butter (sugar free)
  • 2 cups vegetable stock or chicken stock
  • 1 1/2 tbsp fish sauce (vegetarians substitute with soy sauce)
  • 1 tsp rice vinegar
  • 3 tbsp maple syrup or white sugar
  • 2 large kale leaves, stems removed & roughly chopped
  • 1 heaping cup baby spinach
  • fresh cilantro, for serving (optional)
  • hot sauce, for serving (optional)

Instructions

  1. Crisp the chickpeas: Heat the oil in a large pot over medium-high heat. Add the onion, garlic, ginger and curry paste. Cook for about 4 minutes until the onions become slightly translucent. Add the chickpeas then season with turmeric, salt & pepper. Cook, stirring constantly, for another 4 minutes until the chickpeas crisp and develop a deeper color. Remove about 1 cup of the chickpeas for garnish later.
  2. Add the liquids then simmer: Use the back of a spoon to smash the remaining chickpeas in the pot (this will help thicken the stew). Pour the coconut milk (save about 1 tbsp for garnish later), peanut butter and veggie stock into the pot then bring to a simmer. Let simmer for 25 minutes, stirring occasionally.
  3. Add everything else: Add the fish sauce (or soy sauce), rice vinegar, maple syrup (or sugar), kale and spinach then give everything a good stir. Let simmer for 5 more minutes.
  4. Serve and enjoy: Ladle the soup into bowls, then top with a drizzle of coconut milk, a spoonful of cooked chickpeas and garnish with hot sauce and fresh cilantro. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 45 mintues
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 bowl
  • Calories: 1196
  • Sugar: 28g
  • Sodium: 675mg
  • Fat: 63g
  • Saturated Fat: 36g
  • Trans Fat: 0g
  • Carbohydrates: 128g
  • Fiber: 23g
  • Protein: 42g
  • Cholesterol: 1mg

Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps

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