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Food Main Course Soups

Coconut Curried Chickpea Soup

When I surf the web it’s usually for one thing only: new recipes. When I happened across this recipe I’m pretty sure I heard angels singing above me. And let me just tell you that they were definitely singing when I tasted the end result. This soup is AMAZING. Plus, it takes literally minutes to put together, and you probably have everything you need to make it tonight. If not, you have plenty of time to drop by the grocery and grab what’s missing.


1 tablespoon olive oil
3 cloves garlic, finely chopped
3 whole carrots, peeled and diced
3 tablespoons Better Than Bouillon
2 1/2 cups water
2 heaping teaspoons curry powder
1 heaping teaspoon Garam Masala (available at your grocery store)
1 13.5oz – 15oz can coconut milk
2 15oz cans chickpeas (garbanzo beans), drained
1 large bunch greens, chopped (collards, kale, spinach, chard)
salt to taste

How To

The most work you’re going to exert for this soup is pictured above. Chop your carrots and garlic. If you can manage that, the rest of the soup pretty much puts itself together. Once you’ve got your garlic and carrots ready, heat the oil over medium-high heat in your soup pot, and then add the garlic. Saute the garlic for approximately one minute – don’t brown it, keep it moving, and then throw in the carrots, water, and bouillon. Bring that mixture to a boil, and allow it to gently boil for a few minutes until the carrots are just barely soft – don’t go mushy on me.

Now you’re going to add everything else: curry powder, Garam masala, coconut milk, chickpeas, and leafy greens (I used kale) last. The greens are going to wilt down into the soup, and that’s when you know it’s ready to eat. This will take less than five minutes from the time you add them into your pot.

I can’t get enough naan, and I admit that I made another batch today to go with this soup. If you’re one of the few with leftover naan (as if!) in the house from last night’s flat bread pizza, you can reheat them in the oven and smother them with Earth Balance spread before serving it side-by-side with this delicious, flavor-packed, unbelievably easy, can’t wait to have it again, soup.

Trust me on this one.


  1. Looks awesome Arminda! I am definitely making this sometime this week. You’re never going to guess what I have to go out buy first…CURRY POWDER!! I can honestly say that I’ve never used curry powder. I think we use everything that’s in curry powder, but separately.

    1. hahahaha!!! That cracks me up! Okay – before you go out to buy curry powder, let me post a recipe for the BEST curry powder you’ll ever need, and since you already have all the ingredients, you’ll be set.

    1. I did just use the coconut as a garnish, Janelle. It didn’t add anything to the flavor, so if you don’t have any – don’t worry about buying some just for this recipe.

  2. I made this back in the spring when the weather was cooler. What a great comfort food!! I was weary about the kale, becuase I usually find it too tough. However, It was great in this recipe! Thanks!

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