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- 1 tablespoon coconut oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 teaspoons curry powder - 1 teaspoon turmeric powder - 1 can (14 oz) coconut milk - 4 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 large carrot, diced - 1 bell pepper (red or yellow), diced - 1 cup fresh spinach, roughly chopped - Salt and freshly cracked pepper to taste - Fresh cilantro leaves, for garnish - Lime wedges, for serving Each ingredient plays a key role in making the soup rich and tasty. I love using coconut oil because it gives a nice, creamy base. The onion brings sweetness, while garlic and ginger add warmth. Curry powder and turmeric not only add color but also depth. The coconut milk makes the soup creamy. Vegetable broth gives it a good savory flavor. Chickpeas add protein and texture. Carrots and bell peppers bring crunch and sweetness. Fresh spinach adds a pop of green and nutrients. Seasoning with salt and pepper is important for balance. Finally, cilantro and lime juice brighten the dish. Together, these ingredients create a hearty and flavorful soup that warms the soul. 1. Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. Wait until it melts and shimmers. 2. Add 1 medium diced onion. Sauté for 5 minutes until the onion turns soft and clear. 3. Next, stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Sauté for another 2-3 minutes until fragrant. 1. Sprinkle in 2 teaspoons of curry powder and 1 teaspoon of turmeric powder. Mix well to coat the onions. 2. Let the spices bloom in the heat for about 1 minute. This brings out their rich flavors. 1. Gradually pour in 1 can of coconut milk and 4 cups of vegetable broth. Stir to combine everything well. 2. Increase the heat slightly and bring the mixture to a gentle simmer. This allows the flavors to meld perfectly. 3. Add 1 can of chickpeas, drained and rinsed, along with 1 diced carrot and 1 diced bell pepper. Cook for 10-15 minutes until the veggies are tender. 1. Gently fold in 1 cup of roughly chopped fresh spinach. Cook for about 2 minutes until the spinach wilts. 2. Taste your soup and season with salt and freshly cracked pepper to your liking. 3. Serve your soup hot, garnished with fresh cilantro leaves and lime wedges on the side. Enjoy the pop of color and flavor! To make your Coconut Curry Chickpea Soup shine, focus on balancing spices. Start with a solid base of coconut oil, onion, garlic, and ginger. Sauté these ingredients well; this brings out the flavors. Use a medium heat to cook the onion until soft and translucent. This step takes about five minutes. Next, add curry and turmeric powders. These spices need a minute to bloom in the heat. This helps release their full flavor. Stir them well with the onion mixture for even seasoning. Want to save time? Use pre-cooked chickpeas or canned ones, like in this recipe. They are quick and easy. You can also chop your veggies ahead of time. This makes cooking faster when you’re ready to make your soup. If you need to speed things up further, consider using frozen vegetables. They cook quickly and help you skip some prep work. For a beautiful presentation, serve your soup in deep bowls. Top with fresh cilantro for a pop of green. Add lime wedges on the side for color and taste. Guests can squeeze lime over the soup for extra zing. This not only looks great but also enhances the flavor. Enjoy serving this hearty dish! {{image_4}} You can easily switch up the veggies in this soup. Try adding zucchini, sweet potatoes, or even kale. Each will bring a new taste and texture. If chickpeas are not your favorite, you can use lentils or black beans. These will still give you that hearty feel. If you need a coconut milk substitute, consider using almond milk or cashew cream. These will slightly change the flavor but still keep the soup creamy and rich. Want a milder flavor? Reduce the curry powder or add more coconut milk. You can also try sweet spices like cinnamon for a unique twist. For a spicier kick, add red pepper flakes or diced jalapeños. These will heat things up and make the soup exciting. Consider adding fresh herbs like basil or mint. They add fresh notes that contrast well with the curry flavor. This recipe is already vegan and gluten-free. If you want to boost the protein, add some quinoa or tofu. These options keep the dish filling and healthy. You can also make this soup lower in fat. Use light coconut milk or reduce the amount of oil. These changes keep the flavor without adding too many calories. Enjoy experimenting with your own variations! To store leftovers, let the soup cool first. Use an airtight container to keep it fresh. Refrigerate the soup for up to three days. When you want to reheat, pour the soup into a pot. Heat it over medium heat. Stir often to avoid sticking. You can also use the microwave. Heat in short bursts and stir in between. If you want to save some soup for later, freezing works great. Let the soup cool completely before you freeze it. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup will stay good for about three months. When you are ready to eat it, take it out and thaw it in the fridge overnight. You can also thaw it in the microwave. Reheat it in a pot the same way you would with refrigerated soup. This keeps all the tasty flavors intact. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It tastes even better the next day. Let the soup cool and store it in the fridge. When ready to eat, just heat it up on the stove. What can I serve with Coconut Curry Chickpea Soup? You can serve this soup with rice or bread. A side of naan or crusty bread pairs well. You might also enjoy a fresh salad with it. Can I substitute chickpeas with another protein? Yes, you can use other proteins. Tofu or lentils work well in this soup. For meat lovers, shredded chicken is also a good choice. How long does this soup last in the refrigerator? This soup lasts about 3 to 4 days in the fridge. Make sure it is in a sealed container to keep it fresh. Before eating, check for any signs of spoilage. This blog post detailed how to make a tasty Coconut Curry Chickpea Soup. We covered ingredients, step-by-step instructions, helpful tips, and fun variations. Each step helps you enjoy cooking this dish. You can easily adjust spices for your taste. Remember to store leftovers safely for future meals. Cooking should be fun, and this soup is perfect for every season. Enjoy your cooking and share this recipe with friends!

Coconut Curry Chickpea Soup

Warm up your meal routine with this delicious Coconut Curry Chickpea Soup! Packed with fragrant spices, creamy coconut milk, and hearty chickpeas, this soup is a perfect blend of flavors and nutrition. In just 30 minutes, you can create a comforting dish that serves four. Click to discover the easy-to-follow recipe and impress your family with a taste of the tropics that’s simple enough for any night of the week!
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Ingredients
  

1 tablespoon coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons curry powder

1 teaspoon turmeric powder

1 can (14 oz) coconut milk

4 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 large carrot, diced

1 bell pepper (red or yellow), diced

1 cup fresh spinach, roughly chopped

Salt and freshly cracked pepper to taste

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

In a large pot, heat the coconut oil over medium heat until melted and shimmering. Add the diced onion and sauté for approximately 5 minutes, or until the onion becomes translucent and soft.

    Stir in the minced garlic and grated ginger, continuing to sauté for an additional 2-3 minutes until both become fragrant and slightly golden.

      Sprinkle the curry powder and turmeric into the pot. Stir well to evenly coat the onion mixture with the spices, allowing them to bloom in the heat for about 1 minute.

        Gradually pour in the coconut milk and vegetable broth, stirring to combine all ingredients thoroughly. Increase the heat slightly and bring the mixture to a gentle simmer, allowing the flavors to meld.

          Add the drained and rinsed chickpeas, along with the diced carrot and bell pepper. Cook for approximately 10-15 minutes, or until the vegetables are fork-tender and well incorporated.

            Gently fold in the fresh spinach and allow it to cook for about 2 minutes, just until wilted, adding a vibrant green color to the soup.

              Taste your soup and season generously with salt and freshly cracked pepper, adjusting to your preference.

                Serve your delicious soup hot, garnished with fresh cilantro leaves for a pop of freshness, accompanied by lime wedges for an extra burst of zing.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: For an appealing presentation, serve the soup in deep bowls and sprinkle additional chopped cilantro on top. Place lime wedges artistically on the side for a touch of color and encourage guests to squeeze them over their soup for enhanced flavor. Enjoy!