Coconut Chickpea Curry Soup
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!
Servings: 6 servings
Calories: 286kcal
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.
Video
Notes
This works great in the pressure cooker! Throw everything but the coconut milk and rice (and skip the oil) into the pressure cooker and cook on high for 4 minutes. Then continue on to step 4.
Nutrition
Calories: 286kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 855mg | Potassium: 507mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1061IU | Vitamin C: 34mg | Calcium: 80mg | Iron: 5mg
