Name: Coconut Chickpea Curry Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon 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 chickpeas, drained (about 1 ½ cups); 4 cups vegetable broth; 1 ½ teaspoons cumin; 2 ½ teaspoons curry powder; 1 (13.5-ounce) can coconut milk; ½ cup cooked brown rice; Salt and pepper, to taste; Optional: Red chili flakes, minced cilantro, freshly ground pepper for garnish

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Made in just 30 minutes with simple pantry staples, this coconut chickpea curry soup is a creamy, high-protein, and ultra-satisfying meal you’ll want to make again and again. It’s hearty yet light, rich with flavor, and incredibly easy to prepare – perfect for any day of the week.

Coconut Chickpea Curry Soup

Why You’ll Love This Recipe

Quick and easy: Ready in just 40 minutes from start to finish.
Pantry-friendly: Uses ingredients you likely already have on hand.
Creamy and comforting: Coconut milk adds richness without dairy.
High in plant-based protein: Thanks to the chickpeas and brown rice.
Versatile: Easily customizable with different vegetables or spices.
Naturally vegan and gluten-free: Great for a variety of dietary needs.
Meal prep winner: Stores well and tastes even better the next day.
Budget-friendly: Inexpensive, wholesome ingredients.
Warming and flavorful: A balance of spice and creaminess.
One-pot meal: Minimal cleanup required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon 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 chickpeas, drained (about 1 ½ cups)
4 cups vegetable broth
1 ½ teaspoons cumin
2 ½ teaspoons curry powder
1 (13.5-ounce) can coconut milk
½ cup cooked brown rice
Salt and pepper, to taste

Optional Garnishes:

Red chili flakes
Minced cilantro
Freshly ground pepper

Directions

In a large pot, heat the oil over medium heat.
Add the onion, garlic, and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the diced tomatoes (with juices), chickpeas, vegetable broth, cumin, and curry powder. Bring to a boil.
Reduce the heat to low and simmer gently for about 10 minutes, stirring occasionally.
Add the coconut milk and cooked brown rice. Stir and cook for an additional 5 minutes.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with red chili flakes, minced cilantro, or freshly ground pepper if desired.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Add greens: Stir in spinach or kale during the last few minutes of cooking.
Spicier option: Add a diced jalapeño or a pinch of cayenne pepper.
Creamier: Blend part of the soup with an immersion blender for a thicker texture.
Different grains: Substitute quinoa or white rice for brown rice.
Extra veggies: Add zucchini, carrots, or sweet potatoes for more substance.
Protein boost: Add tofu or tempeh cubes.
Tangy touch: Finish with a squeeze of lime juice for brightness.
Thai twist: Add fresh ginger and a splash of soy sauce or tamari.
Tomato-free: Skip the tomatoes and add more coconut milk for a smoother curry.
Low-sodium: Use low-sodium broth and rinse chickpeas thoroughly.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through, stirring occasionally. This soup also freezes well; store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup in a pressure cooker?

Yes, combine everything except the coconut milk and rice in a pressure cooker. Cook on high for 4 minutes, release the pressure, then stir in the coconut milk and rice.

Is this soup spicy?

It’s mildly spiced, but you can increase the heat with red chili flakes or hot peppers.

Can I use light coconut milk?

Yes, light coconut milk works fine, though the soup will be slightly less creamy.

What can I use instead of chickpeas?

You can substitute white beans, lentils, or cubed tofu for chickpeas.

Can I use raw rice instead of cooked?

You can, but adjust the cooking time and liquid. Add ¼ cup more broth and simmer until the rice is fully cooked.

Is it okay to use frozen vegetables?

Yes, frozen bell peppers or mixed vegetables work well in this soup.

How do I thicken the soup?

Blend a portion of the soup or simmer uncovered for a few extra minutes to reduce the liquid.

Can I double the recipe?

Absolutely. Just make sure your pot is large enough to handle the volume.

Is this soup suitable for kids?

Yes, it’s mild and nourishing. You can omit or reduce the spices to suit younger palates.

What’s the best way to garnish this soup?

Fresh cilantro, red chili flakes, and a crack of black pepper add great flavor and visual appeal.

Conclusion

Coconut chickpea curry soup is a simple yet deeply satisfying meal that brings bold flavor and nourishing ingredients together in one cozy bowl. Perfect for busy weeknights, meal prep, or when you need a warm and comforting dish, this easy soup is one you’ll return to all year long.