Chickpea Soup
This soup gets its creamy, hearty texture without any dairy by puréeing a couple cups of the finished soup and stirring it back into the pot – this simple step thickens the coconut-curry broth and breaks down some of the lentils and chickpeas.
Ingredients
- 1 1/2 tbsp olive oil
- ~2/3 cup diced yellow onion
- ~2/3 cup diced carrots
- 2 tsp finely minced garlic
- 2 tsp minced ginger
- 1 1/2 tbsp tomato paste
- 2 tsp yellow curry powder
- 3/4 tsp ground cumin
- 3/4 tsp paprika
- 1/8 tsp red pepper flakes, optional
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 2/3 cups vegetable stock or chicken stock
- 1 (14.5-oz) can fire-roasted crushed tomatoes
- 1/3 cup red lentils, rinsed
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- 1 (13.5-oz) can full-fat coconut milk, divided
- Fresh lemon juice, cilantro, and mint for serving
Sauté the Aromatics
In a large pot, heat the oil over medium heat. Add the onions and carrots, season with salt and pepper, and cook until tender, ~8-10 minutes.
Stir in the garlic, ginger, curry powder, cumin, paprika, red pepper flakes, salt, pepper, and tomato paste. Cook for ~2-4 minutes more, stirring frequently, until very fragrant.
Add the crushed tomatoes and cook for ~1 minute, scraping up any browned bits from the bottom of the pan.
Simmer the Soup
Stir in the red lentils, vegetable stock, and all but 1/3 cup of the coconut milk. Bring the soup to a boil, then cover, reduce the heat to low, and simmer for ~10 minutes.
Add the chickpeas, replace the lid, and cook for ~10 more minutes.
Finish the Soup
Carefully transfer about 2 cups of the soup to a blender and purée until smooth. Pour the puréed soup back into the pot.
Stir in a squeeze of fresh lemon juice and some chopped cilantro. Taste and adjust the seasoning as needed.
Ladle the soup into bowls, drizzle with the reserved coconut milk, and garnish with extra cilantro, mint, and lemon wedges.
Chickpea Soup
Ingredients
- 1 1/2 tbsp olive oil
- ~2/3 cup diced yellow onion
- ~2/3 cup diced carrots
- 2 tsp finely minced garlic
- 2 tsp minced ginger
- 1 1/2 tbsp tomato paste
- 2 tsp yellow curry powder
- 3/4 tsp ground cumin
- 3/4 tsp paprika
- 1/8 tsp red pepper flakes optional
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 2/3 cups vegetable stock or chicken stock
- 1 can fire-roasted crushed tomatoes 14.5-oz
- 1/3 cup red lentils rinsed
- 2 cans chickpeas 15.5-oz, drained and rinsed
- 1 can full-fat coconut milk 13.5-oz, divided
- Fresh lemon juice cilantro, and mint for serving
Method
- Heat oil in large pot over medium heat. Sauté onions and carrots 8-10 minutes until tender.
- Add garlic, ginger, spices, and tomato paste. Cook 2-4 minutes until fragrant.
- Add crushed tomatoes and cook 1 minute, scraping bottom of pot.
- Pour in lentils, stock, and most of coconut milk (reserve 1/3 cup). Bring to boil, reduce heat, cover and simmer 10 minutes.
- Add chickpeas and simmer covered 10 minutes more.
- Blend 2 cups soup until smooth, return to pot.
- Stir in lemon juice and cilantro. Season to taste.
- Serve topped with reserved coconut milk, herbs, and lemon wedges.
