This Vegan Chickpea Tomato Curry Soup is a flavorful and nutritious dish that showcases the goodness of chickpeas and tomatoes. Perfect for a quick weeknight meal, this soup is packed with spices and is entirely plant-based.
The recipe is simple and uses common ingredients, making it an excellent choice for anyone looking to try a vegan recipe. It’s hearty, satisfying, and can be served with rice or bread for a complete meal.
Delicious Vegan Chickpea Tomato Curry Soup
This soup features tender chickpeas simmered in a spiced tomato broth, creating a rich and comforting dish. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add Spices: Sprinkle in the cumin, coriander, turmeric, and cayenne pepper (if using). Stir well and cook for 1 minute to toast the spices.
- Combine Ingredients: Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add Coconut Milk: Stir in the coconut milk and simmer for another 5 minutes. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Enjoy hot with rice or bread.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 36g
