Coconut Curry Chickpea Soup – Recipe!

Making a big batch of soup like this warm and comforting Coconut Curry Chickpea Soup is definitely smart to do at the beginning of the week, so you can enjoy it for days to come.

Chickpeas are a good source of protein and a cost-effective addition to any soup.  All legumes whether they be Cannellini Beans, Black Beans, Lima Beans, Pinto Beans, or Kidney Beans are all great sources of protein and fiber, and make a delightful choice in any meal.

Coconut Curry broth is a simple mix of curry powder and coconut milk, which makes an excellent base in this recipe. I decided to keep it meat-free since I think most of us eat plenty of animal protein and using sweet potatoes, along with chickpeas adds a bit of a sweet contrast with the beans and other ingredients.  This recipe makes a big pot of soup and feeds six to eight people – I think it’s great for lunch or dinner served with a side salad, or a slice of seedy bread.

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Ingredients

1 white onion, diced

2 tablespoons curry powder

1 1/2 cup cherry tomatoes, sliced in half

1 large sweet potatoes, peeled and diced

1 quart vegetable or chicken broth

14 ounce can coconut milk

28 ounces canned chickpeas, drained

1/2 cup cilantro, roughly chopped

salt & pepper

olive oil

(Serves 6)

To Prepare:

1. In a large pot over medium heat, add 1 tablespoon oil and diced onion.  Saute onion for 3 minutes and add curry powder, stir.  Add 2 teaspoons salt and 1/2 teaspoon black pepper, continue to cook for 1 minute.  Add sliced tomatoes and stir.  Cook mixture for 4 minutes, until tomatoes softened.
2. Add diced sweet potatoes and broth and stir.  Add coconut milk and stir to combine.  Turn heat to simmer and place lid over pot.  Cook for 10-12 minutes, until potatoes are fork tender.
3. Remove lid and add chickpeas, stir.  Cook soup for 4 minutes, season to taste.
4. Add cilantro to soup and stir.  Ladle soup into bowls, Enjoy!