This 1-pot soup is inspired by Alison Roman’s The Stew – which uses common Indian spices like turmeric, ginger, coriander, and mustard – and is easy to make using ingredients you likely have on hand right now. Consider it your kitchen secret for those “haven’t been to the store in days” kind of dinners! It starts with sautéing onion, ginger, and red pepper flakes in avocado oil in a large pot (we like to use this Dutch oven). Then garlic is sautéed until fragrant. Next come the chickpeas for substance (plus protein, carbs, and fiber!) and the salt and curry powder for flavor. Once the chickpeas have been sautéed until gently browned, coconut milk is added for creaminess and vegetable broth for a more soupy consistency. If you prefer more of a stew, simply leave out the broth! Then simmer for 10-15 minutes to allow the mixture to cook down slightly and so the flavors can infuse. Near the end, maple syrup and lime juice are added to balance out the flavors. For garnish, we like to top with freshly chopped mint or cilantro, coconut milk or yogurt, additional lime, and crispy chickpeas. We hope you LOVE this soup! It’s:SavoryGingeryComfortingRichCurried& So creamy! It’s perfect for quick weeknight meals, meal prep (it reheats beautifully), or when your fridge is running low on ingredients. Serve on its own or with steamed greens or our Quick Crispy Cauliflower, Aloo Tikki (Indian Potato Cakes with Green Chutney), or Coconut Curried Greens.
More Chickpea Soup Recipes
1-Pot Chickpea Tomato Peanut Stew (West African-inspired) Romesco Soup with Smashed Chickpeas Curried Beet Soup with Tandoori Chickpeas Turmeric Chickpea Curry from Chickpea Plant Life!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
