Chickpea Coconut Curry Soup

Chickpea Coconut Curry Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 159.7
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 378.5 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Chickpea Coconut Curry Soup calories by ingredient
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You can modify this a thousand ways and have a different soup every time, always delicious. You can modify this a thousand ways and have a different soup every time, always delicious.
Number of Servings: 10


    1 T. oil
    1 large yellow onion, cut into thin half-moon slices
    1 piece of fresh ginger (about 3 tablespoons minced)
    3 cloves garlic, minced
    2 large sticks celery, chopped
    2 large carrots, chopped
    1 can coconut milk (NOT coconut cream)
    1 can diced tomatoes with liquid
    2 cans chickpeas / garbanzo beans
    1 teaspoon cumin
    1 teaspoon paprika
    1/2 teaspoon turmeric
    1 tsp. curry powder
    1 tsp cayenne
    juice and zest from half a lime
    2 cups water (adjust as desired)


This is how the recipe was given to me, but using fresh tomatoes and cooking your own chickpeas would be an easy way to make this healthier.


Put oil in skillet and saute the onions, celery and carrots until soft. Add garlic and ginger near the end.

Meanwhile, in large pot, heat up the coconut milk, tomatoes and chickpeas.

Add the vegetables, lime juice/zest, spices and water, adjusting water to desired consistency.

Bring to boil, then reduce heat and simmer 10 minutes to blend the flavors.

Optional: if desired, puree part of the soup for a creamier base. (I didn't do this.)

Also optional: garnish with fresh cilantro or parsley.

Serving Size: Makes 10 one-cup* servings.
*(May vary, depending on how much water you have added.)

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