“You know the feeling – don’t you? When you suddenly find yourself reaching for your fleece before getting in your car to drive home from work, bc BRRR as you think about what would be good for dinner, and the only answer that chimes in your head with a resounding YES is… soup.”
— Nyssa’s Kitchen
I came across this 30-minutes Chickpea and Tomato Coconut Curry Soup, by Nyssa’s Kitchen, on Pinterest and couldn’t wait to test it out. Based on the title of this recipe, I knew it would make for a great week-night dinner, meatless Monday, and meal prep. So for my first trial of this recipe, I made it on a Monday night at the same time I made vegan burrito bowls. I was able to eat off of both for the rest of the week for lunch and dinner. Great strategy! Read more of my experience below.
I tested the recipe twice. I followed this recipe as written, but the first time the only ingredient I didn’t have was fire roasted diced tomatoes. I used regular diced tomatoes. The regular diced tomatoes were too acidic, but the fire roasted added a really yummy smokiness to balance the creaminess of coconut milk.
On the second test of this recipe, I realized I needed to cook the chickpeas a little longer before adding the coconut milk and broth. The chickpeas were a little too firm for a soup. Also, the first time I made this recipe I used Aroy-D coconut milk, which is the recommended brand by America’s Test Kitchen. The second time I used the Trader Joe’s organic coconut milk, and I definitely prefer this soup with the Aroy-D coconut milk.
For the garnish, I didn’t add the red onion, but I did add the cilantro, cashews and lime. I highly recommend all three garnishes. The lime and cilantro brighten or freshen (pick your adjective) the soup a lot, and the cashews add a wonderful nutty flavor.
I really liked this soup and recommend making it. Note: expect for your home to smell like curry for two-three days. It’s a wonderful smell to come home to in my opinion. It smells warm, and inviting.
Happy souping!
30 Minute Chickpea and Tomato Coconut Curry Soup
INGREDIENTS
- 2 tablespoons avocado oil
- 1 medium sized onion, diced small
- 4 cloves of garlic, thinly sliced
- 1 teaspoon salt
- 1 tablespoon curry powder
- pinch of crushed dried chilies (optional – leave out for less spicy)
- 1 14.5 oz can of petite diced tomatoes – fire roasted are yummy if you can find them
- 2 15.5 oz cans of chickpeas, drained and rinsed
- 1 can full fat coconut milk
- 3 cups of broth of choice
- juice of half a lime
for garnish
- fresh lime
- thinly sliced red onion
- cilantro
- roasted cashews – bonus points for curry spiced cashews!
INSTRUCTIONS
- Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.
- Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.
- Add the diced tomatoes and broth.
- Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
- Cover and cook for about 10 minutes, until tomatoes are soft.
- Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.
- Season with salt and pepper and juice of half a lime.
- Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 
Great post 🙂
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