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Made in 30 minutes with simple, inexpensive pantry staples, this coconut chickpea curry soup is a creamy, high-protein, ultra-satisfying meal you’ll crave year-round!
Why You’ll Love This Recipe
Falling somewhere between tofu vegetable coconut curry, curried chickpeas, and easy garbanzo bean soup, this hearty vegan curry soup is truly an entire meal in a soup bowl. Protein-rich chickpeas, mixed fibrous vegetables, and carby rice all simmer in a creamy coconut milk and curry powder broth for an ultra-comforting, super-satisfying, and deeply satisfying meal perfect for weeknights and weekend meal prep.
Better yet, this chickpea curry soup comes together quickly on the stove or in a pressure cooker, using budget-friendly, wholesome pantry staples, and is highly customizable with your favorite grains and veggies and your preferred level of heat. For all the rich, creamy, delicious flavor and texture, you almost wouldn’t believe it’s almost entirely vegetables. Either way, you’ll love cozying up with a bowl any chance you get!
For more delicious vegan curry soup recipes, try my creamy curried carrot ginger soup, peanut butter soup, and butternut squash and lentil soup.
The Ingredients
Please refer to the recipe card for the full list of ingredients and quantities.
What Could I Add To Curried Chickpea Soup
- Lemon/lime juice: Add when serving to brighten the creamy coconut milk curry soup.
- Sweetener: Canned tomatoes can be acidic. A little sugar (white, brown, coconut, maple syrup, agave) helps balance the flavors.
- Ginger: Fresh or powdered for zingy, aromatic depth.
- Other spices: Give this vegan curry soup depth with garam masala, ground turmeric, cinnamon, ground coriander, fenugreek, etc.
- More vegetables: Bulk up vegetable curry soup with seasonal veg (or what’s in your fridge/pantry). Potatoes, sweet potatoes, butternut squash, broccoli, carrots, green beans, spinach/kale, mixed frozen vegetables, etc.
- To garnish: i.e., fresh cilantro, parsley, green onion, or chives, vegan yogurt/sour cream, lime wedges, red pepper flakes, roasted peanuts/cashews, crispy air-fryer chickpeas, and/or black pepper.
How to Make Coconut Curry Soup with Chickpeas
Step 1: First, dice the onion and bell pepper, and mince the garlic cloves. Then, heat the oil in a large, heavy-based saucepan over medium heat and sauté the chopped ingredients for 5 minutes, until tender.
Step 2: Add the tomatoes, chickpeas, broth, cumin, and curry powder, stir well, and bring to a boil. Reduce to a simmer and cook for 10-15 minutes.
Optionally, add the cumin and curry powder after step 1, and sauté for 1-2 minutes to ‘bloom’ the spices, bringing out their flavor.
Step 3: Stir in the coconut milk and cooked brown rice. Simmer for 5 minutes, stirring occasionally. Then, taste and season with salt and pepper. Serve the Indian chickpea curry soup with your favorite garnishes, and enjoy!
FAQs
This vegetable coconut curry soup works amazingly in a pressure cooker. Skip the oil and add all ingredients except the coconut milk and rice to the Instant Pot (for extra flavor, use the sauté function first). Cook on HIGH for 4 minutes, then quick release. Stir in the coconut milk and rice, re-cover for 5 minutes, then serve.
Absolutely—use mild, medium, hot, or extra-hot curry powder. For more heat, add chili powder or cayenne.
Pro Recipe Tips
- For creamier curry: Blend some chickpeas and broth, then add it back to the soup, OR pulse an immersion blender in the pot a few times.
- Tweak to taste: Before serving, taste the curried chickpea soup and adjust seasonings as needed.
- Adjust the curry flavor: Choose the heat level and adjust the amount you add for a milder or more robust flavor and heat.
- Adjust the creaminess: Use more or less coconut milk.
Serving Suggestions
Complete with protein, veg, and carbs, you really don’t need anything alongside this hearty coconut chickpea curry soup, but I wouldn’t blame you for serving it with this no knead bread, vegan focaccia, or vegan naan, and/or a side salad.
Storage Instructions
Fridge: Store the veggie coconut curry soup in an airtight container for up to 4 days. Note that the rice will absorb the broth, thickening the soup as it sits.
Freezer: In freezer-safe containers, Ziplocks/Stashers (flattened), or Souper Cubes for up to 3 months. Then, thaw in the refrigerator overnight.
Reheat: On the stove (medium-low) or in a microwave (30-second bursts, stirring between) until hot. Add an extra splash of water/broth if needed.
More Vegan Curry Recipes
Vegan Dinners
Perfect Potato and Pea Coconut Curry
Vegan Dinners
Creamy Apple Curry
Vegan Dinners
Bean Sprouts Curry
Vegan Dinners
Easy Chickpea Lentil Curry
If you tried this coconut chickpea curry soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Coconut Chickpea Curry Soup
Video
Ingredients
- 1 tablespoon of vegetable oil
- 1 small onion (any color), diced
- 3 garlic cloves minced
- 1 medium green or red bell pepper diced
- 1 (14.5-ounce) can diced tomatoes in their juices
- 1 (15-ounce) can of chickpeas drained (about 1 ½ cups)
- 4 cups of vegetable broth
- 1 ½ teaspoons of cumin
- 2 ½ teaspoons of curry powder
- 1 (13.5-ounce) can of coconut milk
- ½ cup cooked brown rice
- Salt and pepper to taste
Optional Garnishes:
- Red chili flakes
- Minced cilantro
- Freshly ground pepper
Instructions
- In a large pot, heat the oil over medium heat.
- Add the onion, garlic, and bell pepper. Cook for five minutes or until veggies are tender, stirring occasionally.
- Add the tomatoes, chickpeas, broth, cumin, and curry powder. Bring to a boil, reduce heat to low, and simmer gently, stirring occasionally for about 10 minutes.
- Add the coconut milk and brown rice and cook for about 5 minutes, stirring occasionally.
I’m making this right now! My home smells so good! I’m about to drop some cubed potatoes instead of rice. Thank you so much for such an easy but flavorful recipe! I absolutely adore soup, and I do believe this is going to become a staple.
Hope you enjoyed the recipe 🙂 It’s a great staple recipe to have on hand for sure!
I’ve made that this so many times!! It’s is warm and filling with lots of flavor. Just mad it with the 2 ingredient naan bread. Delish!!!
I’m so happy to hear that you’re enjoying this soup. I bet it was extra delicious with the naan bread!
Wonderful recipe! I added bok choy, mushrooms, and added a bit extra rice to bulk it up. Made it in the instant pot as well.
Love those additions! I bet it was extra delicious!
Delicious and quick!
Gotta love the quick ones!
Hi. Would like to make this soup, but want to clarify if the recipe calls for 1/2 cup of raw brown rice, cooked (which would equal about 1 1 /4 cooked), or does it call for 1/2 cup of cooked brown rice.
Thanks for clarifying!
It says in the recipe cooked
This was awesome! And so easy!
So glad you enjoyed it! It’s so creamy!!
This is delicious. I didn’t have brown rice so I used barley and added some zucchini that I had already cut up. It’s really good as is. May need a little salt or spice but I don’t think it needs it. So flavorful!
So glad you enjoyed the recipe! It’s a delicious one!