Name: Chickpea Curry Soup
Prep time: 15 min
Cook time: PT-482739H44M15S
Cuisine: Thai
Ingredients: 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 vegan fish sauce or 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)

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 vegan fish sauce or 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

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.
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.
Add everything else: Add the fish sauce (vegan 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.
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