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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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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.

Notes

Use full-fat coconut milk for best results. Fire-roasted tomatoes add extra flavor but regular crushed tomatoes work too.