CURRIED CHICKPEA SOUP

Delicious spicy soup rich in anti-inflammatory spices. Swap the potato for celeriac, sweet potato or pumpkin for a tasty variation.

Ingredients

  • 1tbs olive oil (optional) 
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, crushed
  • 1 inch ginger, grated or finely chopped
  • 1 red chilli finely chopped or 1/4 tsp cayenne or Kashmiri chilli (optional) 
  • 1 large potato (or sweet potato, pumpkin, butternut squash, celeriac) – about 2 cups cut into 1 cm dice
  • 1 heaped teaspoon curry powder mild or spicy
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 tin of crushed tomatoes (or 400g passata) 
  • 1 tin coconut milk (use light coconut milk for a lower fat version)
  • 750ml (3 cups vegetable) stock
  • 80g fresh spinach or 4-5 balls of frozen spinach

Method

In a large soup pot heat the oil. For oil free version use 60ml of water or stock instead. On medium heat, sauté the onion, carrot, bell pepper, garlic, ginger and if using fresh chilli until softened about 10minutes.

Add spices, chickpeas, potatoes, cook for a minute to coat all vegetables in the spices. 

Add tomato, stock and coconut milk. Bring to a boil and simmer for 20min till potatoes are cooked through. 

Add the spinach and heat till wilted and heatied through. 

Serve.

Optional: Top with spoonful of yoghurt, chopped chilli, coriander or chopped spring onions if desired.

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