Warm Up with Hearty Chickpea Curry Soup in Just 30 Minutes

This Chickpea Curry Soup is a warm and hearty vegan dish perfect for winter nights, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 bowls

Course: Dinner

Cuisine: Indian, Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Avocado Oil Substitute with olive oil or coconut oil.
1 cup Onion, diced Use shallots for a milder taste.
4 cloves Garlic, minced Substitute with 1 teaspoon of garlic powder if unavailable.
1 tablespoon Fresh Ginger, grated Ground ginger can be used (1 teaspoon).

For the Soup

1 tablespoon Tomato Paste Can substitute with crushed tomatoes if needed.
1 tablespoon Curry Powder Use a mix of cumin and coriander if unavailable.
½ teaspoon Crushed Red Pepper Flakes Optional; can be omitted for a milder soup.
1 can Diced Tomatoes, fire-roasted 14 oz; fresh tomatoes can be used when in season.
2 cans Chickpeas, rinsed and drained 15 oz each; use lentils or a mix of beans as an alternative.
1 can Coconut Milk, full-fat 14 oz; almond milk can be used for a lighter option.
2 cups Vegetable Broth, low sodium More can be added for a thinner broth.
2-3 teaspoons Agave Nectar Maple syrup can be used as a substitute.
¾ teaspoon Sea Salt Enhances overall flavor; adjust to taste.
Fresh Cracked Pepper Adjust to preference.

For Garnishing

¼ cup Cilantro, chopped Parsley can be used as an alternative.
1 whole Lime, juiced Lemon can be used instead.

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of avocado oil over medium heat until shimmering, about 1-2 minutes.
Add 1 cup of diced onion, sautéing for 2-3 minutes until translucent and fragrant.
Introduce 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger, sauté for 30-60 seconds.
Stir in 1 tablespoon of tomato paste, 1 tablespoon of curry powder, and ½ teaspoon of crushed red pepper flakes (if using). Cook for another 30-60 seconds.
Pour in 1 can of fire-roasted diced tomatoes and 2 cans of chickpeas. Mix in 2 cups of vegetable broth and 1 can of coconut milk.
Increase heat to high simmer, cover the pot, and reduce to a gentle simmer for about 10 minutes.
Uncover the pot and simmer for another 5 minutes to thicken the soup.
Remove from heat, squeeze the juice of 1 lime, add 2-3 teaspoons of agave nectar and ¾ teaspoon of sea salt.
Serve hot, garnished with additional cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 11gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 440mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

This soup can be paired with crusty bread or rice for a fulfilling meal. It freezes well and can be transformed into a sauce for pasta or a base for a grain bowl.

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